Original Research Article
Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu
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1-15
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Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange - fleshed Sweet Potato - based Complementary Food
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1-19
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In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes
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1-10
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The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level
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1-6
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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed
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1-10
Abstract View: 1646 times | Full Article - PDF: 795 times | Review History: 0 times |