Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction

J. Mubaiwa, V. Fogliano, Cathrine Chidewe, A.R. Linnemann*

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

24 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction'. Together they form a unique fingerprint.

Food Science

Agricultural and Biological Sciences