| Metadata ID | 9,257 |
| Contributor | Nurul Nadia Binti Ya'akob |
| Date | 2019-08-20 |
| Ref1 | http://docsdrive.com/pdfs/ansinet/pjn/2009/835-840.pdf |
| Src1 | Fadahunsi, I. F. (2009). The effect of soaking, boiling and fermentation with Rhizopus oligosporus on the water soluble vitamin content of Bambara groundnut. Pakistan Journal of nutrition, 8(6), 835-840. |
| Accuracy Flag | Amber |
| Location | Global |
| 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 | The value cited from (Karikari, 1971)." 9258,32,2019-08-20,http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.468.460&rep=rep1&type=pdf,"Alain, M. M. M., Israël, M. L., & René, M. S. (2007). Improving the nutritional quality of cowpea and bambara bean flours for use in infant feeding. Pakistan Journal of Nutrition, 6(6), 660-664. |