| Metadata ID | 9,246 |
| Contributor | Tharshinni Muruges |
| Date | 2019-08-20 |
| Ref1 | https://www.sciencedirect.com/science/article/pii/0308814694901120 |
| Src1 | Igbedioh, S. O., Olugbemi, K. T., & Akpapunam, M. A. (1994). Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan). Food Chemistry, 50(2), 147-151. |
| Accuracy Flag | Amber |
| Location | Nigeria |
| Document | NULL |
| Ref2 | NULL |
| Src2 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Ref3 | NULL |
| Src3 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Image | NULL |
| Notes | https://cffresearch-my.sharepoint.com/personal/eevon_goh_cffresearch_org/_layouts/15/onedrive.aspx?id=%2Fpersonal%2Feevon_goh_cffresearch_org%2FDocuments%2F22%2Epdf&parent=%2Fpersonal%2Feevon_goh_cffresearch_org%2FDocuments |