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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 soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional...
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein-energy malnutrition (PEM). Diet-based strategies are...
