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Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour

Main Authors: Chinma, C.E., Sangodele, E.A., Maziya-Dixon, B.B., Kanampiu, F.K., Ukachi, H.O., Ajiboye, D.O., Alabi, M.O., Audu, Y.
Format: Conference Proceedings
Language:Inglés
Published: International Union of Food Science and Technology 2016
Subjects:
rice
supplements
soybeans
tuwo
sensory
nutrition
antioxidant
Online Access:https://hdl.handle.net/10568/79363
Description not available.

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