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Publications by Pele G.I
Effects of Processing Methods on the Nutritional and Anti-Nutritional Properties of Soybeans (Glycine Max)
African Journal of Food Science and Technology
Related publications
Nutritional, Pasting and Sensory Properties of a Weaning Food From Rice (Oryza Sativa), Soybeans (Glycine Max) and Kent Mango
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-Nutritional Levels of Glycine Max Fermented Products: Tempeh and Soy-Iru
Annual Research and Review in Biology
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Influence of Different Processing Methods on Proximate and Anti- Nutritional Value of Tigernuts (Cyperus Esculentus L.)
GSC Biological and Pharmaceutical Sciences
Earliness Effects on Harvest Point and Yield of Soybeans (Glycine Max) in North-West Germany
Vestnik of Ulyanovsk state agricultural academy
Nutritional and Anti–Nutritional Evaluation of Garri Processed by Traditional and Instant Mechanical Methods
Asian Food Science Journal
Effect of Soybean (Glycine Max (L.) Merr.) Flour Inclusion on the Nutritional Properties and Consumer Preference of Fritters for Improved Household Nutrition
Food Science and Nutrition
Food Science
Processing Method Affects the Nutritional Value of Low-Inhibitor Soybeans for Nursery Pigs
Kansas Agricultural Experiment Station Research Reports
Nutritional and Anti-Nutritional Composition of Lantana Camara Leaf
Journal of Investigational Biochemistry
