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Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes.
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- Legume Science, 2022, v. 4, n. 4, p. 1, doi. 10.1002/leg3.146
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- Article
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza.
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- Legume Science, 2020, v. 2, n. 2, p. 1, doi. 10.1002/leg3.35
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- Article
Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 12, p. 2636, doi. 10.1111/j.1365-2621.2012.03146.x
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Variations in the traditional processing methods of Pentadesma butyracea butter in northern Benin.
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- Food Chain (2046-1887), 2014, v. 4, n. 3, p. 261, doi. 10.3362/2046-1887.2014.026
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- Article
Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin.
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- Foods, 2023, v. 12, n. 2, p. 263, doi. 10.3390/foods12020263
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- Article
Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.
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- Nutrients, 2023, v. 15, n. 6, p. 1314, doi. 10.3390/nu15061314
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- Article