Document is current

Effect of cooking time and urea level on dry matter loss, nitrogen fixation and digestibility of dry matter, organic matter in vitro in the combined products of urea-pith Gewang (Corypha Utan Lamk.) starch

Crossref DOI link: https://doi.org/10.30574/gscarr.2022.12.2.0194

Published Online: 2022-08-30

Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy