![](/img/cover-not-exists.png)
Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
Adebiyi, Janet, Njobeh, Patrick, Kayitesi, EugenieJournal:
Microchemical Journal
DOI:
10.1016/j.microc.2019.104034
Date:
June, 2019
File:
PDF, 1.16 MB
2019