Article · Journal · 2020

Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea)

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam

Citations: 7from other works
Field-weighted impact: 0.831.00 is the world average for its field and year
Among its field: 80th percentileby citations, against works of its field and year
Authors: 9from 7 institutions

Authors

9 authors across 7 institutions in 3 countries