Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea (Vigna unguiculata L. Walp)
O. ONAYEMI, O. A. OSIBOGUN, OBEMBE O.Volume:
51
Year:
1986
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1986.tb10858.x
File:
PDF, 549 KB
english, 1986