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Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation

โœ Scribed by A.A. Olopade; J.O. Akingbala; A.O. Oguntunde; K.O. Falade


Book ID
111605497
Publisher
Springer US
Year
2003
Tongue
English
Weight
116 KB
Volume
58
Category
Article
ISSN
1573-9104

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