Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for agidi production
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Published:2013-12-31
Issue:12
Volume:7
Page:446-450
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ISSN:1996-0794
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Container-title:African Journal of Food Science
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language:
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Short-container-title:Afr. J. Food Sci.
Publisher
Academic Journals
Cited by
12 articles.
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