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pro vyhledávání: '"Chinonso U. Nnadiukwu"'
Autor:
Chinonso U. Nnadiukwu, Eugene N. Onyeike, Catherine C. Ikewuchi, Kingsley C. Patrick-Iwuanyanwu
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
Background and Objective. Rice husk remains a key by-product of rice milling generated in significant amount. Accumulated evidence indicates that rice husk contains numerous bioactive compounds; however, its application is limited. This study was des
Externí odkaz:
https://doaj.org/article/d8daa4e5d9b04cb9b767ba6c70aafb2c
