[1]
“Effect of processing on the trypsin inhibitor, haemagglutinin, tannic acid and phytic acid contents of seeds of ten cowpea varieties”, ta, vol. 61, no. 4, Oct. 1984, Accessed: Apr. 29, 2025. [Online]. Available: https://journals.sta.uwi.edu/ojs/index.php/ta/article/view/2335