Effect of Cooking and Solar Drying on the ‘In vitro’ and ‘In vivo’ Digestibility of Okra According to the Different Stages of Maturity

DOI: 10.9734/ACRI/2018/44575

Full-Text   Cite this paper   Add to My Lib

Abstract:

(1) Zarouk Imoro Abubakari, University for Development Studies, Ghana.

Full-Text