Artigo · Revista · 1991

Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’

M.A. Ayankunbi, Oluremi Olufunke Keshinro, P.U. Egele

Food Chemistry

• Acesso fechado

Ir para a editora10.1016/0308-8146(91)90059-w