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Evaluation of the effect of chemical treatment and soaking on the cooking time of african yam bean seed(Sphenostylis stencarpa)

2006

All 2 versions

Onwuka, GI | Opara, HO

AGROVOC Keywords
ph soaking
Bibliographic information
Publisher
Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
Other Subjects
Cooking time; Organoleptic; Chemical
Language
English
Format
application/pdf
Type
Journal Article; Journal Part; Journal Article; Journal Part
Source
Bio-Research; Vol. 4 No. 1 (2006); 10-13, 2705-3822, 1596-7409
2025-10-30
2026-02-03
Dublin Core
Data Provider

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Links
DOI https://www.ajol.info/index.php/br/article/view/28605
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