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  1. 1
    Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains

    Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains von Adeleye, Oluwafunmilayo O, Awodiran, Seun T, Ajayi, Atinuke O, Ogunmoyela, Toluwalope F

    Veröffentlicht in PloS one

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  2. 2
    Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

    Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains von Adeleye, Oluwafunmilayo O., Awodiran, Seun T., Ajayi, Atinuke O., Ogunmoyela, Toluwalope F.

    Veröffentlicht in Heliyon

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