Influence of fermentation on the nutritional value of two varieties of Vigna sinensis

Article

Abstract: Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all over

Palabras claves:

Antinutritional factors, Cooking, digestibility, Fermentation, Nutritional value, Vigna sinensis

Autores:

Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.

Fuentes:

scopus