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2003•Plant Foods for Human NutritionRequires access

Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]

Reema Sinha, Asha Kawatra

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Key concepts: Phytic acid, Vigna, Polyphenol, Germination, Food science, Chemistry, Horticulture, Biology

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Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp] — Research Paper | ScholarLens