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Mineral and sensory properties of “Ekuru” produced from cowpea and watermelon seed flour blendsBy: bapatigi7954Level: HNDRating: (5.0) votes: 1Added:Jan. 2, 2023 Hits: 48
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The physicochemical and sensory properties of bread fortified with banana pulpBy: Israelim31Level: NDRating: (3.5) votes: 2Added:Jul. 13, 2022 Hits: 204
Effect of fermentation time on the quality characteristic of cassava flourBy: GodFirstLevel: NDRating: (5.0) votes: 1Added:Jul. 2, 2022 Hits: 290
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