Iheukwumere, C. M., and I. H. Iheukwumere. “Nutritive and Antinutrient Values of Soybean Condiments Produced from Indigenous Fermenters”. IPS Applied Journal of Nutrition, Food and Metabolism Science 1, no. 1 (May 18, 2022): 1–5. Accessed December 26, 2024. https://journals.ipsintelligentsia.com/food-science/index.php/iajnfms/article/view/8.