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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11108
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dc.contributor.authorOcheme, OB-
dc.contributor.authorBaba-Ibrahim, A-
dc.contributor.authorJames, S-
dc.date.accessioned2021-07-22T22:24:35Z-
dc.date.available2021-07-22T22:24:35Z-
dc.date.issued2009-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/11108-
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technologyen_US
dc.titleEffects of lime soaking and cooking (nixtamalization) on some functional properties of soybean flouren_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

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