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Research Article

Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties

Pages 189-193 | Published online: 06 Jul 2009

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Amanda Gomes Almeida Sá, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2020) Food processing for the improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition 60:20, pages 3367-3386.
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Y. E. Madodé, P. A. Houssou, A. R. Linnemann, D. J. Hounhouigan, M. J. R. Nout & M. A. J. S. Van Boekel. (2011) Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes. Ecology of Food and Nutrition 50:2, pages 115-136.
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