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Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’
M.A. Ayankunbi, O.O. Keshinro, P. EgeleVolume:
41
Year:
1991
Language:
english
Pages:
6
DOI:
10.1016/0308-8146(91)90059-w
File:
PDF, 269 KB
english, 1991