Bioactive Compounds in Fish and Their Health Benefits

Dorcas Nguemo Kundam, Israel Okpunyi Acham, Abraham Tartenger Girgih

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Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Flavie A. Akaffou, Djary M. Koffi, Mariam Cisse, Sébastien L. Niamké

Page: 1-10
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Effect of Thermal Processing on the Nutritional Status of Soy Milks and Yoghurts Produced by Enhanced Spontaneous Fermentation

C. N. Obi, A. C. Nwoke

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Fruits and Vegetables Consumption and Assessment of Vitamins A, E, C of the Mature Breast Milk of Women Living in Cote d’ivoire

Matogoma Digbé Ble, Gervais Melaine M’boh, Jean David N’guessan, Michelle Ake

Page: 1-9
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Characteristics of Noodles Made from Rice Flours of Major Non-glutinous Rice Cultivars of Japan

Takeshi Nagai, Anri Takagi, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki

Page: 1-13
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