Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

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dc.contributor.authorZemenu K. Terefe,
dc.contributor.authorOmwamba Mary N,
dc.contributor.authorNdukoJohn M.
dc.date.accessioned2025-05-21T12:55:58Z
dc.date.available2025-05-21T12:55:58Z
dc.date.issued2021-09-22
dc.identifier.uriDOI: 10.1002/fsn3.2599
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/1402
dc.language.isoen
dc.publisherFood Science and Nutrition
dc.titleEffect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
dc.typeArticle

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