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SDG-02: Zero hunger (56)
Sorghum (41)
SDG-03: Good health and well-being (20)
South Africa (SA) (19)
Kafirin (16)
Fermentation (12)
Maize (12)
Iron (11)
Cowpea (10)
Antioxidant activity (9)
Nutrition (9)
Sensory (8)
Zein (8)
Zinc (8)
Bioaccessibility (7)
Consumers (7)
Escherichia coli (7)
Protein digestibility (7)
Bacillus cereus (6)
Listeria monocytogenes (6)
Phenolic compounds (6)
Tannins (6)
Africa (5)
Cassava (5)
Digestibility (5)
Emerging economy (5)
Food safety (5)
Gluten-free (5)
Low- and middle-income countries (LMICs) (5)
Malting (5)
Marama bean (5)
Milk (5)
Minerals (5)
Resistant starch (5)
Antibiotic resistance (4)
Biofortification (4)
Bread (4)
Extraction (4)
Food security (4)
Food waste (4)
Functional properties (4)
Lactic acid bacteria (LAB) (4)
Maize starch (4)
Pasting properties (4)
Phenolic acids (4)
Phenolics (4)
Phytate (4)
Protein (4)
Stearic acid (4)
Sub-Saharan Africa (SSA) (4)
Sulfur compounds (4)
Sustainability (4)
UHT milk (4)
Viscosity (4)
Wheat (4)
Wholegrain (4)
Agriculture (3)
Amylopectin (3)
Antioxidant (3)
Antioxidants (3)
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