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Alleviation of Hard-to-cook Phenomenon in Legumes: Effects of Hydrothermal Processing Techniques on Two Species of Vigna subterranean
by Ojo Moses Ayodele
American Journal of Food Science and Technology. 2018, 6(3), 103-107. DOI: 10.12691/ajfst-6-3-3
Pub. Date: March 13, 2018Views: 16640Downloads: 16901
Vigna subterranean hard-to-cook hydrothermal techniques cooking times
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