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EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE)

✍ Scribed by M.A. VANCHINA; M.S. CHINNAN; K.H. MCWATTERS

No coin nor oath required. For personal study only.

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