Citations for "Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]"
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Ogodo, A.C., D.I. Agwaranze, N.V. Aliba, A.C. Kalu and C.B. Nwaneri, 2019. Fermentation by lactic acid bacteria consortium and its effect on anti-nutritional factors in maize flour. J. Biol. Sci., 19: 17-23. CrossRef | Direct Link |