Proposing fortification of foods with yeast for optimal nutrition value and salubrious effects

Author： Onifade Adebimpe A  

Publisher： Emerald Group Publishing Ltd

ISSN： 0034-6659

Source： Nutrition & Food Science, Vol.98, Iss.4, 1998-04, pp. : 223-226

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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