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The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize food

✍ Scribed by P.A. Sopade; T.E. Filibus

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 648 KB
Volume: 24
Category: Article
ISSN: 0260-8774
DOI: 10.1016/0260-8774(94)p2643-j

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