Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Plant Ash on Nutrient Quality and Antioxidant Activity of African Yam Bean Seed Porridge in Relation to Cooking Time"
written by Anthony N. Ukom, Faith C. Egejuru, Philippa C. Ojimelukwe, Ugwuona U. Fabian,
published by Food and Nutrition Sciences, Vol.11 No.7, 2020

has been cited by the following article(s):

[1]	Assessment of Genetic Variability for Fruit Nutritional Composition in the Ex-Situ Collection of Jujube (Ziziphus spp.) Genotypes of Arid Regions of India
	Horticulturae, 2023

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