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Trypsin inhibitor levels in raw and cooked cowpea (Vigna unguiculata) seeds
| dc.contributor.author | Carsky, R. |
| dc.contributor.author | Della Gatta, C. |
| dc.contributor.author | Piergiovanni, A.R. |
| dc.contributor.author | Ng, N.Q. |
| dc.contributor.author | Perrino, P. |
| dc.contributor.author | Carnovale, E. |
| dc.date.accessioned | 2019-12-04T11:36:06Z |
| dc.date.available | 2019-12-04T11:36:06Z |
| dc.date.issued | 1990 |
| dc.identifier.citation | Carsky, R., Della Gatta, C., Piergiovanni, A.R., Ng, N.Q., Perrino, P. & Carnovale, E. (1990). Trypsin inhibitor levels in raw and cooked cowpea (Vigna unguiculata) seeds, Lebensmittel-Wissenschaft und Technologie, 21(6), 1-3. |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/6093 |
| dc.language.iso | en |
| dc.subject | Trypsin Inhibitors |
| dc.subject | Cowpeas |
| dc.title | Trypsin inhibitor levels in raw and cooked cowpea (Vigna unguiculata) seeds |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.authorship.types | CGIAR single centre |
| cg.iitasubject | Cowpea |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 106023 |
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