Article Sidebar
Article Details
Issue
Section
Articles
Copyright resides with the authors in terms of the Creative Commons License 4.0.
See http://creativecommons.org/licenses/by/4.0/
Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognize the authors and the Nigerian Journal of Biotechnology
Main Article Content
A comparative study on preservation of soy flour (Glycine max.(L.) Merr.) using sodium benzoate, a chemical preservative and Aframomum melegueta (grains of paradise), a natural preservative.
Abstract
No Abstract.