The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures
- 11 January 2001
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 63 (1-2) , 1-9
- https://doi.org/10.1016/s0168-1605(00)00321-4
Abstract
No abstract availableKeywords
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