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pro vyhledávání: '"Muhammad Shehu Danhassan"'
Publikováno v:
Journal of Food Composition and Analysis. 67:184-190
The effect of boiling as a processing method on some of the nutrient compositions of raw and processed Nymphaea lotus seeds was assessed, the proximate analysis shows that raw and processed N. lotus contain 16.3 and 15.8% crude protein, 3.70 and 3.45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35fef0efe4123b101f908c6a91026846
https://doi.org/10.1016/j.jfca.2017.12.024
https://doi.org/10.1016/j.jfca.2017.12.024
