29
MAR
2022

Functional potential of the edible portion in wild and cultured crabs

R.O. Moruf* Department of Fisheries and Aquaculture, Faculty of Agriculture, Bayero University, Kano, Nigeria (Manuscript received 27 September 2021; accepted for publication 6 January 2022) Abstract. Crab proteins can be utilized as additives in baking items, as well as contributing
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