AHAOTU , N. N. .; ECHETA, . C. K.; BEDE , N. E.; AWUCHI, . C. G. .; ANOSIKE, . C. L.; IBEABUCHI , C. J.; OJUKWU , M. Study on the nutritional and chemical composition of "Ogiri" condiment made from sandbox seed (Hura crepitans) as affected by fermentation time. GSC Biological and Pharmaceutical Sciences, [S. l.], v. 11, n. 2, p. 105–113, 2020. DOI: 10.30574/gscbps.2020.11.2.0115. Disponível em: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2020-0115. Acesso em: 22 nov. 2024.