View of Effect of boiling on the pH, glucose and soluble proteins contents of waterleaf (Talinum fruticosum), bitter leaf (Vernonia amygdalina) and fluted pumpkin (Telfairia occidentalis)

Return to Article Details Effect of boiling on the pH, glucose and soluble proteins contents of waterleaf (Talinum fruticosum), bitter leaf (Vernonia amygdalina) and fluted pumpkin (Telfairia occidentalis) Download Download PDF