Article · Journal · 1991

Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)

Food Chemistry

Citations: 48from other works
Field-weighted impact: 0.511.00 is the world average for its field and year
Among its field: 71st percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors