The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour

Author： Adeyeye E.I.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.60, Iss.4, 1997-12, pp. : 509-512

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