Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties
Cowpeas (Vigna unguiculata L. Walp) are legumes recognised as a good source of proteins in developing countries. Cowpeas are mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 hours, resulting in high energy consumption and a long time for food preparatio...
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University of Pretoria
2014
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| Online Access: | http://hdl.handle.net/2263/32972 Kayitesi, E 2013, 'Micronisation of cowpeas : the effects on sensory quality, phenolic compounds and bioactive properties', PhD thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/32972> |