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    <Row>
        <MetadataID>9,245</MetadataID>
        <Contributor>Tharshinni Muruges</Contributor>
        <Date>2019-08-20</Date>
        <Ref1>https://www.ajol.info/index.php/jcas/article/download/17675/16816</Ref1>
        <Src1>Tchiotsa, D. T., Fokou, E., Kansci, G., & Mbiapo, F. (2004). Chemical composition and functional properties of flours of four cultivars of bambara groundnut (Vigna subterranean L. Verdc). Journal of the Cameroon Academy of Sciences, 4(3), 345-352.</Src1>
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        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes>NULL</Notes>
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