Moses Ayodele Ojo
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Beatrice I Ade-Omowaye
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
Patrick Obi Ngoddy
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria
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How to cite this article
Moses Ayodele Ojo, Beatrice I Ade-Omowaye and Patrick Obi Ngoddy, 2017. Impact of Hydrothermal Techniques on the Chemical Components of Mallotus subulatus. Pakistan Journal of Nutrition, 16: 813-825.
DOI: 10.3923/pjn.2017.813.825
URL: https://scialert.net/abstract/?doi=pjn.2017.813.825
DOI: 10.3923/pjn.2017.813.825
URL: https://scialert.net/abstract/?doi=pjn.2017.813.825