Open AccessEffect of soaking in salt solutions on water absorption, PH and cooking time of African yam bean seeds (<i>Sphenostylis stenocarpa </i>Hochst ex A Rich Harms).
Author(s) -
Eugene N. Onyeike,
Stella G. Uzogara
Publication year - 2000
Publication title -
global journal of pure and applied sciences.
Language(s) - English
Resource type - Journals
ISSN - 1118-0579
DOI - 10.4314/gjpas.v6i1.16079
Subject(s) - salt (chemistry) , absorption of water , chemistry , food science , botany , biology