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Citations for "Evaluation of the Chemical Composition and Anti Nutritional Factors (ANFs) Levels of Different Thermally Processed Soybeans"


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Influence of processing and substrate variety on survival and development of Tribolium confusum (Coleoptera: Tenebrionidae)
Archives of Phytopathology and Plant Protection Vol. 52, Issue 3-4, 356, 2019

Dietary effects of soybean products on gut microbiota and immunity of aquatic animals: A review
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Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours
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Biochemical characterisation of soybean germplasms with respect to bioavailable iron and zinc, vitamin A and crude protein
African Journal of Biochemistry Research Vol. 12, Issue 4, 40, 2018

Evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers: A qualitative selection approach for extension
International Journal of Livestock Production Vol. 8, Issue 7, 113, 2017

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