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For: Karigidi KO, Olaiya CO. Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta. Food Measure 2021. [DOI: 10.1007/s11694-021-01114-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]

For:	Karigidi KO, Olaiya CO. Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta. Food Measure 2021. [DOI: 10.1007/s11694-021-01114-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]

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(The first 100,000 artilces are displayed in RCA.)