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Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and

Beatrice M Fasogbon1, Kehinde A Taiwo2

  • 11Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria.

Journal of Food Science and Technology
|November 6, 2019
PubMed

Keywords:
Dika kernelFlow behaviourPhysical propertiesRheological properties

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