Effect of Different Storage and Cooking Methods on Some Biochemical, Nutritional and Sensory Characteristics of Cowpea (Vigna unguiculataL. Walp)
- 31 December 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1) , 153-156
- https://doi.org/10.1111/j.1365-2621.1986.tb10858.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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