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Chemical, functional and sensory properties of processed African yam beans (Sphenostylis stenocarpa) and cowpeas (Vigna unguiculata)

✍ Scribed by S.C. Achinewhu; G.N. Akah

Book ID: 111605507
Publisher: Springer US
Year: 2003
Tongue: English
Weight: 63 KB
Volume: 58
Category: Article
ISSN: 1573-9104
DOI: 10.1023/b:qual.0000040364.74521.d8

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