1. DSpace at Mountain Top University
  2. College of Basic and Applied Sciences
  3. Food Science & Technology
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/419
Full metadata record
DC FieldValueLanguage
dc.contributor.authorOmosebi, M. O-
dc.contributor.authorOsundahunsi, Oluwatooyin Faramade-
dc.date.accessioned2022-07-01T13:48:15Z-
dc.date.available2022-07-01T13:48:15Z-
dc.date.issued2017-04-
dc.identifier.citationOmosebi M. O., Osundahunsi O. F., Fagbemi T. N. (2017). Effect of extrusion on protein quality, Anti-Nutritional factors and digestibility of complement diet from quality protein maize and soybean protein concentrate. 23pgs.en_US
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/419-
dc.descriptionEffect of extrusion on protein quality, Anti-Nutritional factors and digestibility of complement diet from quality protein maize and soybean protein concentrate by Omosebi M. O., Osundahunsi O. F. and Fagbemi T. N.en_US
dc.language.isoenen_US
dc.titleEffect of extrusion on protein quality, Anti-Nutritional factors and digestibility of complement diet from quality protein maize and soybean protein concentrate.en_US
dc.typePresentationen_US
Appears in Collections:Food Science & Technology

Files in This Item:
File Description SizeFormat 
akure-kolleg-omosebi.pdf1.68 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.