TY  - JOUR 
AU  - Kapravelou, Garyfallia
AU  - Martínez Martínez, Rosario
AU  - Martino, Jole
AU  - Porres Foulquie, Jesús María
AU  - Fernández-Fígares Ibáñez, Ignacio
PY  - 2020
UR  - http://hdl.handle.net/10481/64454
AB  - Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this...
LA  - eng
PB  - MDPI
KW  - Vigna unguiculata
KW  - Fermentation
KW  - Digestibility
KW  - Amino acids
KW  - Mineral bioavailability
KW  - Rats
TI  - Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats
DO  - 10.3390/nu12082186
ER  -