Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/18408| Title: | Effect of fermentation on the antinutritional compounds and antioxidants activities of gelatinized bambara groundnut flour |
| Authors: | Edegbo, Godwin Edegbo Chinma, Chiemela Enyinnanya Ojo, Mofoluwaso Olufunmilola |
| Keywords: | Bambara groundnut fermentation gelatinization Antinutritional compounds antioxidants |
| Issue Date: | Oct-2022 |
| Publisher: | NIFST |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18408 |
| ISBN: | 978-978-57828-7-5 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Edegbo et al 2022.pdf | 4.47 MB | Adobe PDF | View/Open |
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