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Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product)
C.M.F. Mbofung, N. Rigby, K. WaldronVolume:
54
Year:
1999
Language:
english
Pages:
20
DOI:
10.1023/a:1008169000428
File:
PDF, 102 KB
english, 1999