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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba).
J Food Process Preserv. 2022 Jan;46(1):e16115. doi: 10.1111/jfpp.16115. Epub 2021 Nov 14.
J Food Process Preserv. 2022.
PMID: 35865184
Free PMC article.
Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations.
Alamu EO, Adesokan M, Awoyale W, Oyedele H, Fawole S, Amele A, Maziya-Dixon B.
Alamu EO, et al. Among authors: oyedele h.
Heliyon. 2022 Nov 28;8(12):e11690. doi: 10.1016/j.heliyon.2022.e11690. eCollection 2022 Dec.
Heliyon. 2022.
PMID: 36478838
Free PMC article.
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