Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin
Crossref DOI link: https://doi.org/10.1007/s13197-019-03649-1
Published Online: 2019-02-19
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Naiker, Tremayne Sheldon
Gerrano, Abe
Mellem, John http://orcid.org/0000-0002-4784-699X
Funding for this research was provided by:
National Research Foundation (93988)
Text and Data Mining valid from 2019-02-19
Article History
Revised: 11 January 2019
Accepted: 12 February 2019
First Online: 19 February 2019