The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa) (PDF/DOC)
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Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)
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This study on the Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa) is relevant to students and researchers in Food and Nutrition
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