Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta)
- 1 January 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 45 (4) , 247-250
- https://doi.org/10.1016/0308-8146(92)90155-u
Abstract
No abstract availableKeywords
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