Evaluation of physical traits and chemical components associated with hard-to-cook phenomenon in Bambara groundnut (Vigna subterranea (L.) Verdc.)
Bambara groundnut (Vigna subterranea (L.) Verdc.) is a potential crop for future sustainable agri-food systems. However, utilisation of the crop is constrained by several factors, one of which is the hard-to-cook (HTC) phenomenon. The HTC seeds do not soften sufficiently after prolonged cooking time...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2023
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| Online Access: | https://eprints.nottingham.ac.uk/72251/ |