Tables 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
  • Table 1. Effect of soaking of Vigna subterraean --- cream coloured variety, at varying hydration levels followed by hydrothermal processing on cooking times
  • Table 2. Effect of soaking of Vigna subterraean --- mottled coloured variety, at varying hydration levels followed by hydrothermal processing on cooking times