Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation
Crossref DOI link: https://doi.org/10.1007/s13197-014-1637-7
Published Online: 2014-11-21
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Difo, V. H.
Onyike, E.
Ameh, D. A.
Njoku, G. C.
Ndidi, U. S.
Text and Data Mining valid from 2014-11-21