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Showing 1 to 1 of 1 for “"Lugumes"”.
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Improvement in the cooking and physico-chemical characteristics of hard-to-cook cowpeas by pre-conditioning and micronization
Cowpeas (Vigna unguiculata L. Walp) are legumes widely consumed in developing countries. Because cowpeas are an important source of proteins, calories and vitamins, they have the potential to alleviate protein-energy malnutrition. However, the consumption of cowpeas is impaired by the hard-to-cook …