Influence de la variété, du temps de stockage et du taux de natron sur la cuisson des graines de niébé

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...

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Bibliographic Details
Main Authors: Balla, A., Baragé, M.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2006-01-01
Series:Tropicultura
Subjects:
Cowpea seed
Cooking time
Storage
Natron
Niger
Online Access:http://www.tropicultura.org/text/v24n1/39.pdf

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