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Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking
Obadina, Adewale Olusegun, Babatunde, Bukunola Olaide, Olotu, IfeoluwaVolume:
2
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.150
Date:
November, 2014
File:
PDF, 70 KB
english, 2014