Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Talknice Z Jombo, Tendesai A Mwayera, Getrude Ndari, Rodney N Gwaza
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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