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March 23, 2010International Journal of Food Science & Technology

Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea (Vigna unguiculata L. Walp)

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KBKarla de Aleluia BatistaSPSandra Helena PrudêncioKFKátia Flávia Fernandes

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Batista et al. (2010) studied this question.

synapsesocial.com/papers/6a6f20bf35aa2c282ce08822https://doi.org/10.1111/j.1365-2621.2010.02200.x
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