Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds

✍ Scribed by Ikemefuna C. Obizoba; J. V. Atii

• Publisher: Springer US
• Year: 1991
• Tongue: English
• Weight: 496 KB
• Volume: 41
• Category: Article
• ISSN: 1573-9104
• DOI: 10.1007/bf02196388