Authors: IGBEDIOH SO OLUGBEMI KT AKPAPUNAM MA

Citation: So. Igbedioh et al., EFFECTS OF PROCESSING METHODS ON PHYTIC ACID LEVEL AND SOME CONSTITUENTS IN BAMBARA GROUNDNUT (VIGNA-SUBTERRANEA) AND PIGEON PEA (CAJANUS-CAJAN), Food chemistry, 50(2), 1994, pp. 147-151