Emmanuel Iheke
Department of Chemistry, Faculty of Science, Federal University of Technology, Akure, Nigeria
Aladesanmi Oshodi
Department of Chemistry, Faculty of Science, Federal University of Technology, Akure, Nigeria
Adekunle Omoboye
Department of Chemistry, Faculty of Science, Federal University of Technology, Akure, Nigeria
LiveDNA: 234.19754
Oluwafemi Ogunlalu
Department of Food and Nutritional Sciences, University of Reading, United Kingdom
LiveDNA: 234.20033
PDF Fulltext XML References Citation
How to cite this article
Emmanuel Iheke, Aladesanmi Oshodi, Adekunle Omoboye and Oluwafemi Ogunlalu, 2017. Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia biglobosa). American Journal of Food Technology, 12: 379-384.
DOI: 10.3923/ajft.2017.379.384
URL: https://scialert.net/abstract/?doi=ajft.2017.379.384
DOI: 10.3923/ajft.2017.379.384
URL: https://scialert.net/abstract/?doi=ajft.2017.379.384