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Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

机译：豇豆的天然发酵（Vigna Unguiculata）面粉通过生长大鼠提高不可缺少的氨基酸和磷的营养利用

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Garyfallia Kapravelou; Rosario Martínez; Jole Martino; Jesus M. Porres; Ignacio Fernández-Fígares;
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1. Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi-Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties [J] . Osuji CM, Nwugo CP., Okoro G.I, Nigerian Food Journal . 2012,第2期

机译：大豆粉和玉米粉的添加对浸泡Cow豆（Vigna unguiculata）和不同i豆品种的pea豆粉Moi-Moi相分离的影响
2. Vitamin Contents and Nutritive Contribution of Flours of Palmyra New Shoots Enriched with Moringa oleifera Leaves and Cowpea (Vigna unguiculata) Powders [J] . Mahan Makado Romuald, Deigna-Mockey Viviane, Konan N’guessan Ysidor, Journal of Advances in Biology & Biotechnology . 2017,第1期

机译：富含辣木叶和Cow豆粉的扇叶树新芽中的维生素含量和面粉的营养贡献
3. A novel feedstuff: ensiling of cowpea ( Vigna unguiculataVigna unguiculata L.) stover and apple ( Malus domesticaMalus domestica Borkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability [J] . Journal of the Science of Food and Agriculture . 2017,第13期

机译：一部小型饲料：伴有豇豆（Vigna Unguiculatavigna Unguiculata L.）橄榄球和苹果（Malus DomesticaMalus domestica Borkh。）混合物。评估营养价值，发酵质量和有氧稳定性
4. Hypocholesterolemic and Hypoglycemic Effect of Cowpea (Vigna unguiculata L. Walp) Incorporated Experimental Diets in WistarRats (Rattus norvegicus) [C] . Pabodha Weththasinghe, Ruvini Liyanage, Janak Vidanarachchi, International Conference on Agricultural and Food Engineering . 2014

机译：豇豆（Vigna Unguiculata L. Walp）的脱胆固醇和降血糖作用在Wistarrats（Rattus Norvegicus）的实验饮食
5. Improved resistance to insects in maize (Zea mays L.) and cowpea (Vigna unguiculata L.). [D] . Mao, Jingqin. 2006

机译：增强了对玉米（Zea mays L.）和cow豆（Vigna unguiculata L.）昆虫的抗性。
6. Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats [O] . Garyfallia Kapravelou, Rosario Martínez, Jole Martino, 2020

机译：豇豆的天然发酵（Vigna Unguiculata）面粉通过生长大鼠提高不可缺少的氨基酸和磷的营养利用
7. Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi-Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties [O] . Osuji C.M., Nwugo C.P., Okoro G.I., 2012

机译：大豆粉和玉米粉的添加对浸泡的Mo豆（Mogna unguiculata）和不同Cow豆品种的pea豆粉Moi-Moi相分离的影响

Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

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