Nigerian soup condiments: Traditional processing and potential as dietary fibre sources
- 31 December 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 43 (1) , 29-34
- https://doi.org/10.1016/0308-8146(92)90237-v
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Composition of nutrients in the sclerotium of the mushroomPleurotus tuber regiumPlant Foods for Human Nutrition, 1987
- Chemical composition of some plant products of the savanna forest zone of NigeriaFood Chemistry, 1986