Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Daouda Sidibe, Adama Coulibaly, Yves Nyamien, Blé Loui Oguielou, Ysidor N’guessan Konan, Godi Henri Marius Biego

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Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour

Haq Nawaz, Muhammad Aslam Shad, Sonia Sonia Safdar, Raheela Jabeen

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Efficiency of Triple Bagging System and Lippia multiflora Leaves for the Vitamin Quality Preservation of Cowpea Seeds (Vigna unguiculata L. Walp)

Ibrahim Fofana, Kouamé Olivier Chatigre, N’guessan Verdier Abouo, Godi Henri Marius Biego

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Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro, Kouadio Ernest Koffi

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Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Justina Y. Talabi, Babawande A. Origbemisoye, Beatrice O. Ifesan, Victor N. Enujuigha

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