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Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with

Abubaker B Makawi1, Abdelmoniem I Mustafa2, Oladipupo Q Adiamo3

  • 1Department of Grain Technology National Food Research Center Ministry of Science and Technology Shambat Sudan.

Food Science & Nutrition
|March 9, 2019
PubMed

Keywords:
Baobab fruit pulpantinutritional factorsfermentationsorghum flour

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