PHYSICO-CHEMICAL CHARACTERISTICS OF CO-FERMENTATION PRODUCT OF SOYMILK PROCESSING BY-PRODUCT (OKARA) AND PALM KERNEL CAKE FOR POULTRY FEED IMPROVEMENT. Nigerian Journal of Animal Production [Internet]. 2024 Jul. 30 [cited 2026 Nov. 11];:846-9. Available from: https://mail.njap.org.ng/index.php/njap/article/view/7929