← Back to Effect of Different Processing Methods On the Chemical Composition of African Yam Bean (Sphenostylis Stenocarpa) Flours and Organoleptic Characteristics of Their Gruels.

Complete your order

TopicEffect of Different Processing Methods On the Chemical Composition of African Yam Bean (Sphenostylis Stenocarpa) Flours and Organoleptic Characteristics of Their Gruels.
TypeProject
Reference No.NUT0010
Amount ₦ 5,000 $(29)
WhatsApp Us