Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)
Crossref DOI link: https://doi.org/10.1007/s13197-015-2032-8
Published Online: 2015-09-25
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mbaeyi-Nwaoha, I. E.
Uchendu, N. O.
Text and Data Mining valid from 2015-09-25