1.
Mac-Inegite, Jose Obagaiye OK, Owolabi Olumuyiwa A. Effect of Frying, Roasting and Blanching on Thiamine, Riboflavin and Niacin Content of Some Nigerian Foods. IJND [Internet]. 1995 Oct. 1 [cited 2024 Jul. 23];32(10):254-7. Available from: https://informaticsjournals.com/index.php/ijnd/article/view/7893