1.
Mac-Inegite, Jose O, Obagaiye OK, Owolabi Olumuyiwa A. Effect of Boiling Soaking and Wet Milling Processes on Thiamin, Riboflavin and Niacin Content of some Nigerian Foods. IJND [Internet]. 1995 Feb. 1 [cited 2024 May 4];32(2):40-5. Available from: http://www.informaticsjournals.com/index.php/ijnd/article/view/7947