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L.M. Nwokocha and J.O. Ugbomoiko, 2008. Effect of Parboiling on the Composition and Physicochemical Properties of Treculia africana Seed Flours. Pakistan Journal of Nutrition, 7: 317-320.
DOI: 10.3923/pjn.2008.317.320
URL: https://scialert.net/abstract/?doi=pjn.2008.317.320
DOI: 10.3923/pjn.2008.317.320
URL: https://scialert.net/abstract/?doi=pjn.2008.317.320