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Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum
Home
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Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum
Functional properties and quality evaluation of “kokoro” blended with beniseed cake Sesame indicum
FA
F. A Ayinde
F. A Ayinde
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15 March 2012
journal article
Published by
Academic Journals
in
African Journal of Food Science
Vol. 6
(5)
https://doi.org/10.5897/ajfs11.086
Abstract
No abstract available
Keywords
QUALITY EVALUATION
FUNCTIONAL PROPERTIES
BENISEED CAKE
CAKE SESAME
SESAME INDICUM
BLENDED
KOKORO
Cited by 7 articles