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Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
by
I. Owuaman, Clifford
,
I. Iwuoha, Chinyere
,
C. Onuegbu, Ngozika
,
C. Ogueke, Chika
,
N. Nwosu, Justina
Published in
American journal of food technology
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American Journal Of Food Technology
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Gelatinization Temperature
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Protein
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Trifoliate Yam
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Trona
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Water Absorption
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Free Full-Text Journals In Chemistry
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