Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security-Reference-Cited by-同舟云学术

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

Published:2016-05-27 Issue:2 Volume:33 Page:167-194
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Mubaiwa Juliet¹²,Fogliano Vincenzo²,Chidewe Cathrine³,Linnemann Anita R.²

Affiliation:

1. Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe

2. Food Quality and Design, Wageningen University, Wageningen, The Netherlands

3. Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe

Funder

Netherlands Fellowship Programmes

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/87559129.2016.1149864

Reference145 articles.

1. Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa

2. The potential of pigeonpea (Cajanus cajan (L.) Millsp.) in Africa

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