Evaluation of the effect of chemical treatment and soaking on the cooking time of african yam bean seed(Sphenostylis stencarpa)
2006
Onwuka, GI | Opara, HO
No Abstract.Bio-ResearchVol. (4)1 2006:10-13
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书目信息
出版者
Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
其它主题
Cooking time; Organoleptic; Chemical
语言
英语
格式
application/pdf
类型
Journal Article; Journal Part; Journal Article; Journal Part
来源
Bio-Research; Vol. 4 No. 1 (2006); 10-13, 2705-3822, 1596-7409
2025-10-30
2026-02-03
Dublin Core