Items where Author is "Chukwu, Ogbonnaya"

Chukwu, Ogbonnaya and Nwachukwu, Ndidiamaka G. (2024) Impact of Cooking and Frying on Retention of Antioxidants in Sweet Potato (Ipomoea batatas). In: Current Perspectives in Agriculture and Food Science Vol. 7. B P International, pp. 114-124. ISBN 978-81-970423-9-3