Dry matter loss, nitrogen fixation, and carbohydrate content of urea cooking products with banana corm flour as a slow-release urea supplement
Crossref DOI link: https://doi.org/10.30574/gscarr.2024.21.2.0431
Published Online: 2024-11-30
Update policy: https://doi.org/10.30574/gscarr.ourcrossmarkpolicy
Edwin Jermias Lodowik Lazarus,
Emma Dyelim Wie Lawa,
Maritje Aleonor Hilakore,
