Figure 1. Rice preparation (a); Cowpea preparation (b)

From

Macronutrient Composition and Starch Type of Food Formulations Based on Rice and Cowpea Varieties

Koffi Cyrille Tan, Stéphane Claver Vanié, Jean-Brice Gbakayoro, Grodji Albarin Gbogouri

American Journal of Food and Nutrition. 2024, 12(3), 100-106 doi:10.12691/ajfn-12-3-4