Article · Journal · 2018

Energy pattern and conservations of condiment produced from soybean (Glycine max)

International Journal of Food Studies

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 2nd percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Ismaila B. AnjorinFirst author
- University of Ibadan (NG)
as printed: ismaila anjorin
R. Akinoso
as printed: Rahman Akinoso
Mayowa Saheed SanusiSenior author
as printed: Mayowa S. Sanusi