Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation
Difo, V. H., Onyike, E., Ameh, D. A., Njoku, G. C., Ndidi, U. S.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1637-7
Date:
November, 2014
File:
PDF, 232 KB
english, 2014