Article · Journal · 1990

INFLUENCE OF VARIOUS SALTS IN THE COOKING WATER ON PECTIN LOSSES AND COOKED TEXTURE OF COWPEAS (VIGNA UNGUICULATA)

Journal of Food Biochemistry

Citations: 14from other works
Field-weighted impact: 0.381.00 is the world average for its field and year
Among its field: 57th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 2 countries

S.G. UzogaraFirst authorCorresponding
- University of Port Harcourt (NG)
as printed: S. G. UZOGARA
I. D. MORTON
J. W. DANIELSenior author