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pro vyhledávání: '"C. U. Awajiogak"'
Autor:
J. Eke-Ejiofor, C. U. Awajiogak
Publikováno v:
Asian Food Science Journal. :1-16
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3740df5537efefb6cbf3246759d6db82
https://doi.org/10.9734/afsj/2019/v13i430115
https://doi.org/10.9734/afsj/2019/v13i430115
