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Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa quantity
Donate & Download Full Work
SKU:
UFS-0000003294
Material Type:
Food Science and Technology Project
Tags:
African
,
Bean
,
Content
,
Cyanide
,
Methods
,
Processing
,
Protein
,
Sphenostylis
,
Stenocarpa
,
Yam