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Q42935920-C393AA2E-EDD3-4500-AD2A-E707E6E3E0EB
Q42935920-C393AA2E-EDD3-4500-AD2A-E707E6E3E0EB
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http://www.wikidata.org/entity/statement/Q42935920-C393AA2E-EDD3-4500-AD2A-E707E6E3E0EB
Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology.
P2860
Q42935920-C393AA2E-EDD3-4500-AD2A-E707E6E3E0EB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42935920-C393AA2E-EDD3-4500-AD2A-E707E6E3E0EB
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wasDerivedFrom
e4c49a2fc459e4498e1e48b95a2903c13b9c5a0f
P2860
Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.