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Improving the nutritional values of sorghum grain using Hericium spp. and Stropharia rugosoannulata.
Improving the nutritional values of sorghum grain using Hericium spp. and Stropharia rugosoannulata.
2020
A. V. Julian
G. A. Corpuz
R.G. Reyes
Keywords:
Fermentation
Chemical composition
crude fibre
Stropharia rugosoannulata
Sorghum
Food science
protein content
Sweet sorghum
Chemistry
Hericium
Correction
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