has been cited by the following article(s):
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[1]
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Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: the case of Burundi
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… in Sustainable Food …,
2023 |
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[2]
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Proximate composition, minerals, tannins, phytates and cooking quality of commercial cowpea cultivars
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Silva… - Revista …,
2023 |
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[3]
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Quality and Nutrition
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Genetics, Physiology and Cultivation of Moth Bean …,
2023 |
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[4]
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Cowpea constraints and breeding in Europe
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Plants,
2023 |
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[5]
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New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review
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Food Bioscience,
2023 |
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[6]
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GROWTH, NODULATION AND YIELD RESPONSE OF COWPEA [Vigna unguiculata (L.) Walp.] VARIETIES TO BRADYRHIZOBIUM INOCULATION IN …
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2023 |
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[7]
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Desarrollo de galletas tipo crackers sin gluten a partir de la obtención de harina de legumbres
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Revista Impacto,
2023 |
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[8]
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Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume
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Frontiers in Sustainable Food Systems,
2022 |
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[9]
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Legumes Research: Volume 1
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Lopez,
2022 |
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[10]
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Allergenic risk assessment of cowpea and its cross‐reactivity with pea and peanut
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Pediatric Allergy and …,
2022 |
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[11]
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Bioefficacy of Plectranthus kirbii Powder and Extracts on Stored Cowpea Pest Callosobruchus maculatus (Coleoptera: Chrysomelidae)
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Advances in …,
2022 |
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[12]
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Physical and Cooking Characteristics of Six Cowpea Varieties Seeds Cultivated in Burkina Faso
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American Journal of …,
2022 |
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[13]
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Challenges, Progress and Prospects for Sustainable Management of Soilborne Diseases of Cowpea
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2022 |
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[14]
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Food Bioscience
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[1]
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New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review
Food Bioscience,
2024
DOI:10.1016/j.fbio.2023.103476
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[2]
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New trends in functionalities and extraction of plant proteins in designing plant-based meat analogues: A critical review
Food Bioscience,
2024
DOI:10.1016/j.fbio.2023.103476
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[3]
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Genetic divergence among cowpea accessions using phenotypic, molecular, and nutritional traits
Genetic Resources and Crop Evolution,
2024
DOI:10.1007/s10722-024-02267-x
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[4]
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Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi
Frontiers in Sustainable Food Systems,
2023
DOI:10.3389/fsufs.2023.1062978
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[5]
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Legumes Research - Volume 1
2022
DOI:10.5772/intechopen.101819
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[6]
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Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume
Frontiers in Sustainable Food Systems,
2022
DOI:10.3389/fsufs.2022.726458
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