Article · Journal · 1989

Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa)

Journal of Food Science

Citations: 31from other works
Field-weighted impact: 2.041.00 is the world average for its field and year
Among its field: 88th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

H.O. NjokuFirst author
- University of Port Harcourt (NG)
as printed: H. O. NJOKU
I. Eli
- University of Port Harcourt (NG)
as printed: I. ELI
C. O. OfuyaSenior author
- University of Port Harcourt (NG)
as printed: C. O. OFUYA