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5. Amino Acid Composition of Cowpea (<i>Vigna ungiculata</i>L. Walp) Flour

Amino Acid Composition of Cowpea (<i>Vigna ungiculata</i>L. Walp) Flour

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：a715362633

【摘 要】

：

The study of the nutritive value of Cowpea (Vigna ungiculata L.) legume seed is needed, as this legume is a food source in many developing countries. Whole Cowp

【作 者】

：

Sirelkhatim Balla Elharadallou 

【机 构】

：

DepartmentofChemistry,FacultyofScience

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2015年9期

【关键词】

：

Legumes COWPEA SEEDS Protein ISOLATES Composition Amino Acids Nutritive Value Le 

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The study of the nutritive value of Cowpea (Vigna ungiculata L.) legume seed is needed, as this legume is a food source in many developing countries. Whole Cowpea Flour (WCF), Dehulled Defatted Cowpea Flour (DDCF), and Cowpea Protein Isolates (CPI) prepar

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