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Biochemical, cooking, sensory and textural properties of the boiled food prod...
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities... -
Effect of Maturity Stages and Roasting Method on the Proximate Composition of...
This study evaluated the effect of harvesting time and methods of roasting on the proximate composition of orange maize hybrids. The maturity stages were 20 days, 27 days and 34...
