Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour
Author:
Affiliation:
1. Department of Food Science and Technology Federal University of Technology Akure Nigeria
2. Department of Human Nutrition Faculty of Public Health College of Medicine University of Ibadan Ibadan Oyo State Nigeria
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.70
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