Influence of traditional cooking methods on proximate composition, dietary fibre, keeping quality and consumer preference of biofortified fermented cassava fufu
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Published:2019-09-12
Issue:1
Volume:17
Page:18
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ISSN:1597-1074
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Container-title:Journal of Agriculture and Food Sciences
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language:
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Short-container-title:J. Agr. Food Sci.
Author:
Amadi Joy A.C.,Njoku Sylvarlene M.
Publisher
African Journals Online (AJOL)
Subject
General Earth and Planetary Sciences,General Environmental Science
Cited by
2 articles.
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