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

• 作者Ikemefuna C. Obizoba; J. V. Atii
• 卷第41卷
• 期第3期
• 印刷ISSN0921-9668
• 电子ISSN1573-9104
• 文件大小495.52KB
• 发表时间1991-07
• DOI10.1007/bf02196388
• 页码203-212