Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus

Food Chemistry

Volumn 57, Issue 3, 1996, Pages 405-413

  Prinyawiwatkul, W ^a   Beuchat, L R ^a   McWatters, K H ^a   Phillips, R D ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID; LAURIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; OLIGOSACCHARIDE; PALMITIC ACID; SUCROSE; SUGAR;

ARTICLE; COOKING; FERMENTATION; FLOUR; FOOD ANALYSIS; PLANT SEED; RHIZOPUS;

MICROSPORUS; OLIGOSPORUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; VIGNA UNGUICULATA;

EID: 0030297548     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00242-1     Document Type: Article

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