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2010•Nigerian Food JournalRequires access

Effect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea.

Ibok Oduro, W.O. Ellis, V.D Abodakpi, S.E Eleblu

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Key concepts: Stachyose, Raffinose, Oligosaccharide, Flatulence, Chemistry, Food science, Boiling, Meal

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Effect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea. — Research Paper | ScholarLens