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1 research outputs found
Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour
Author
Ajiboye D.O.
Alabi M.O.
+6Â more
Audu Y.
Chinma C.E.
Kanampiu F.
Maziya-Dixon B.B.
Sangodele E.A.
Ukachi H.O.
Publication venue
The International Union of Food Science and Technology (IUFoST)
Publication date
01/08/2016
Field of study
No full text
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