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Husna Zolkepli
2020-01-22
https://www.researchgate.net/file.PostFileLoader.html?id=54917cf6d039b11b1d8b45f6&assetKey=AS%3A273628602535964%401442249550820
Igbabul, B. D., Amove, J., & Twadue, I. (2014). Effect of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam (Colocasia esculenta) flour. African Journal of Food Science and Technology, 5(3), 67-74. Retrieved from https://www.researchgate.net/file.PostFileLoader.html?id=54917cf6d039b11b1d8b45f6&assetKey=AS%3A273628602535964%401442249550820
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3,344.00
https://www.researchgate.net/profile/Patrick_Adebola/publication/237313451_Effect_of_cooking_on_the_mineral_and_antinutrient_contents_of_the_leaves_of_seven_accessions_of_Colocasia_esculenta_L_Schott_growing_in_South_Africa/links/0deec533c52abe3200000000.pdf
Lewu, M. N., Adebola, P. O., & Afolayan, A. J. (2009). Effect of cooking on the mineral and antinutrient contents of the leaves of seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. Journal of Food, Agriculture & Environment, 7(3&4), 359-363. Retrieved from https://www.researchgate.net/profile/Patrick_Adebola/publication/237313451_Effect_of_cooking_on_the_mineral_and_antinutrient_contents_of_the_leaves_of_seven_accessions_of_Colocasia_esculenta_L_Schott_growing_in_South_Africa/links/0deec533c52abe3200000000.pdf
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