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Effects of Processing Parameters (Soaking and Toasting) on the Cyanide content, Proximate composition and Organoleptic Acceptability of Soymilk  

2016-02-02
Effects of Processing Parameters (Soaking and Toasting) on the Cyanide content, Proximate composition and Organoleptic Acceptability of Soymilk

EZIKE AUGUSTINA ADAKU  

- Bachelors