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Fermented pigeon pea (Cajanus cajan) ingredients in pasta products
ArticleAbstract: Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factoPalabras claves:Fermentation, Nutritional value, Pasta ingbkp_redients, Pigeon peaAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusInfluence of fermentation on the nutritional value of two varieties of Vigna sinensis
ArticleAbstract: Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all overPalabras claves:Antinutritional factors, Cooking, digestibility, Fermentation, Nutritional value, Vigna sinensisAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus