Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Thumbnail Image

Files

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour.pdf (9.91 KB)

Date

2021-09-22

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Food Science and Nutrition

Abstract

Description

Keywords

Citation

URI

DOI: 10.1002/fsn3.2599
 http://41.89.96.81:4000/handle/123456789/1402

Collections

Research Publications

Endorsement

Review

Supplemented By

Referenced By