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Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
2011
Anthony O. Ojokoh
Wei Yimin
Keywords:
Extrusion
Food science
Chemistry
Amino acid
Chemical composition
Fermentation
nutritional quality
Chromatography
Correction
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