The effect of processing on in vitro protein and starch digestibility and predictive glycaemic index of five Vigna unguiculata (cowpea) cultivars. AUDJG - Food Technology [Internet]. 19. November 2017 [zitiert 2. November 2026];41(2):31-4. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1169