Chikwendu .
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
Justina Ndirika
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
PDF References
How to cite this article
Chikwendu . and Justina Ndirika, 2015. Comparative Evaluation of Chemical Composition of Fermented Ground Bean Flour (Kerstingella geocarpa), Cowpea Flour (Vigna unguiculata) and Commercial Wheat Flour (Triticum spp.). Pakistan Journal of Nutrition, 14: 218-224.
DOI: 10.3923/pjn.2015.218.224
URL: https://scialert.net/abstract/?doi=pjn.2015.218.224
DOI: 10.3923/pjn.2015.218.224
URL: https://scialert.net/abstract/?doi=pjn.2015.218.224