Author

Nwanga T.J.

Institutions: University of Nigeria, Enugu State University of Science and Technology

Observed institutions: University of Nigeria, Enugu State University of Science and Technology

OpenAlex ID: A5135205128

Effect of Traditional Processing Methods on Cooking Time, Proximate and Amino Acid Composition of Pigeon Pea (Cajanus Cajan)

2024 · Ani P.N., Ibeanu V.N.;, et al. · Journal of Home Economics Research

Works count: 1

Citation count:

H-index:

I10-index: