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Pereira , E.J., Carvalho , L.M.J., Dellamora-Ortiz , G.M., Cardoso , F.S.N., Carvalho , J.L., Viana , D.S., Freitas , S.C. and Rocha , M.M. 2014. Effects of cooking methods on the iron and zinc contents in cowpea (<em>Vigna unguiculata</em&gt;) to combat nutritional deficiencies in Brazil. Food & Nutrition Research. (Feb. 2014). DOI:https://doi.org/10.3402/fnr.v58.20694.