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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. CrossRefDirect Link |
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How to cite this article
A. Maidala, U.D. Doma and L.M. Egbo, 2013. Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]. Pakistan Journal of Nutrition, 12: 1057-1060.
DOI: 10.3923/pjn.2013.1057.1060
URL: https://scialert.net/abstract/?doi=pjn.2013.1057.1060
DOI: 10.3923/pjn.2013.1057.1060
URL: https://scialert.net/abstract/?doi=pjn.2013.1057.1060