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M.A. Ayankunbi
Institution:
University of Ibadan
Observed institution:
University of Ibadan
OpenAlex ID:
A5070079629
Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’
1991
·
M.A. Ayankunbi
, O.O. Keshinro
, et al.
·
Food Chemistry
·
30
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Works count:
1
Citation count:
30
H-index:
1
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