Effects of processing and storage on the nutrient composition of green vegetable pigeonpea-Reference-Cited by-全球学者库

Effects of processing and storage on the nutrient composition of green vegetable pigeonpea

Published:2021-07-20 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ojwang David¹,Nyankanga Richard¹,Imungi Jasper¹,Rao Ganga²,Olanya Modesto³^ORCID,Kumar Vijay³,He Zhongqi⁴^ORCID

Affiliation:

1. Department of Plant science and crop protection University of Nairobi Nairobi Kenya

2. International Crops Research Institute for Semi‐Arid Tropics (ICRISAT), Regional Office Nairobi Kenya

3. USDA‐ARS, ERRC Wyndmoor PA USA

4. USDA‐ARS, SRRC New Orleans LA USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15714

Reference46 articles.

1. Comparative evaluation of the processing methods for pigeon pea seeds (Cajanus cajan) as protein source for broilers;Amaefule K. U.;Journal of Sustainable Agriculture and the Environment,2000

2. Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

3. Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review;Aruna T.;Asian Journal of Dairy and Food Research,2018

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