Vacuum-steam pulsed blanching enhances drying, nutrient retention, and anti-nutritional factor reduction in Vigna unguiculata
Samuel Ariyo Okaiyeto(China Agricultural University), Hong‐Wei Xiao(China Agricultural University), Cunshan Zhou(Jiangsu University), Jing‐Shou Zhang(China Agricultural University), Shiqiang Yu(Xijing Hospital), F. Yang(China Agricultural University), Haiou Wang(Nanjing Xiaozhuang University), Jinhong Zhao(Beijing Academy of Food Sciences), An‐An Zhang(China Agricultural University)
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