Figures index

From

Alleviation of Hard-to-cook Phenomenon in Legumes: Effects of Hydrothermal Processing Techniques on Two Species of Vigna subterranean

Ojo Moses Ayodele

American Journal of Food Science and Technology. 2018, 6(3), 103-107 doi:10.12691/ajfst-6-3-3
  • Figure 1a. Vigna subtterranean (Bambara groundnut, Cream coloured specie)
  • Figure 1b. Vigna subtterranean (Bambara groundnut, mottled coloured specie)
  • Figure 2. Water absorption curves for two species of Vigna subterranean