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Egounlety et al., 2003. J. Food Eng., 56 (2-3): 249-254

Document reference 
Egounlety, M.; Aworh, O. C., 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J. Food Eng., 56 (2-3): 249-254
Citation key 
Egounlety et al., 2003