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    Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour

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    Date
    2016-08
    Author
    Chinma, C.E.
    Sangodele, E.A.
    Maziya-Dixon, B.
    Kanampiu, F.
    Ukachi, H.O.
    Ajiboye, D.O.
    Alabi, M.O.
    Audu, Y.
    Type
    Conference Proceedings
    Target Audience
    Scientists
    Metadata
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    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1493
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Grain Legumes; Maize; Nutrition; Soybean
    Agrovoc Terms
    Rice; Supplements; Soybeans; Tuwo; Sensory; Nutrition; Antioxidant
    Regions
    Africa; West Africa
    Countries
    Nigeria
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