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    Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

    Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins by Ade, I.C., Ingbian, E.K., Abu, J.O.

    Published in Nigerian food journal
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