Article · Journal · 2002
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
M Egounlety, O. Charles Aworh
Journal of Food Engineering
- Closed access
- International · 2 countries
Go to the publisher10.1016/s0260-8774(02)00262-5
- Citations
- 324Citationsfrom other works
- Field-weighted impact
- 1.27Field-weighted impact1.00 is the world average for its field and year
- Among its field
- 84th percentileAmong its fieldby citations, against works of its field and year
- Authors
- 2Authorsfrom 2 institutions