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January 1, 1979Journal of Food Science

Nutritive Quality of Fermented Cowpeas (Vigna Sinensis) and Chickpeas (Cicer Arietinum)

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Authors

AZAgnes F. ZamoraUniversity of the Philippines Los BañosMFM. L. FieldsLeeds General Infirmary

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Zamora et al. (1979) studied this question.

synapsesocial.com/papers/6a714d0626a7f98052ddad2dhttps://doi.org/10.1111/j.1365-2621.1979.tb10049.x
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  3. 3REDUCTION OF INTESTINAL GAS‐FORMING PROPERTIES OF LEGUMES BY TRADITIONAL AND EXPERIMENTAL FOOD PROCESSING METHODS1971 · 119 citations
  4. 4Microbiological evaluation of protein quality with<i>Tetrahymena pyriformis</i>W1956 · 94 citations