Influence de la variété, du temps de stockage et du taux de natron sur la cuisson des graines de niébé
Influence of Variety, Storage Time and Natron Percentage on the Cooking Time of Cowpea Vigna unguiculata Seed. The present study is focussed on the influence of the variety, the time of storage and the natron percentage on the cooking time of cowpea seed. Firstly, a physicochemical analysis has been...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Presses Agronomiques de Gembloux
2006-01-01
|
| Series: | Tropicultura |
| Subjects: | |
| Online Access: | http://www.tropicultura.org/text/v24n1/39.pdf |