Olaniran, A. F., Okonkwo, C. E., Osemwegie, O. O., Iranloye, Y. M., Afolabi, Y. T., Alejolowo, O. O., . . . Badejo, T. E. (2020). Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. Int J Food Sci.
Citação norma ChicagoOlaniran, Abiola Folakemi, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Yemisi Tokunbo Afolabi, Omokolade Oluwaseyi Alejolowo, Charles Obiora Nwonuma, and Toluwanimi Esther Badejo. "Production of a Complementary Food: Influence of Cowpea Soaking Time On the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends." Int J Food Sci 2020.
MLA citiranjeOlaniran, Abiola Folakemi, et al. "Production of a Complementary Food: Influence of Cowpea Soaking Time On the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends." Int J Food Sci 2020.