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Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
Adebiyi, Janet, Njobeh, Patrick, Kayitesi, EugenieLanguage:
english
Journal:
Microchemical Journal
DOI:
10.1016/j.microc.2019.104034
Date:
June, 2019
File:
PDF, 1.16 MB
english, 2019