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Effect of traditional processing methods on the β‐carotene,ascorbic acid and trypsin inhibitor content of orange‐fleshed sweet potato for production of amala in Nigeria |
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| Authors: | Abbas Bazata Yusuf Richard Fuchs Linda Nicolaides |
| Affiliation: | Natural Resources Institute, University of Greenwich, Chatham Maritime, UK |
| Abstract: | |
| Keywords: | orange‐fleshed sweet potato traditional fermentation amala β ‐carotene ascorbic acid trypsin inhibitor Nigeria |