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SDG-02: Zero hunger (56)
SDG-03: Good health and well-being (25)
South Africa (SA) (21)
Fermentation (9)
Consumers (8)
Sorghum (8)
Health sciences articles SDG-03 (7)
Bioaccessibility (6)
Cassava (5)
Emerging economy (5)
Kafirin (5)
Low- and middle-income countries (LMICs) (5)
Nutrition (5)
Sustainability (5)
Antioxidant activity (4)
Conjoint analysis (4)
Food security (4)
Food waste (4)
Food-to-food fortification (FtFF) (4)
Iron (4)
Karoo lamb (4)
Listeria monocytogenes (4)
Resistant starch (4)
SDG-04: Quality education (4)
Sub-Saharan Africa (SSA) (4)
Africa (3)
Agriculture (3)
Apparel (3)
Association pattern technique (APT) (3)
Bambara groundnut (Vigna subterranean) (3)
Baobab (Adansonia digitata) (3)
Bread (3)
Chicken meat (3)
Consumer behaviour (3)
Consumer decision making (3)
Consumer decision-making (3)
Coronavirus disease 2019 (COVID-19) (3)
COVID-19 pandemic (3)
Cowpeas (Vigna unguiculata) (3)
Dough rheology (3)
Emotions (3)
Escherichia coli (3)
Extrusion (3)
Food literacy (3)
Health sciences articles SDG-04 (3)
Infrared (3)
Infrared heating (3)
Lactic acid bacteria (LAB) (3)
Maize starch (3)
Malnutrition (3)
Microwave (3)
SDG-11: Sustainable cities and communities (3)
Sensory (3)
Sensory properties (3)
South African consumers (3)
Stearic acid (3)
Supply chain (3)
Sustainable development goals (SDGs) (3)
Viscosity (3)
Whole grains (3)
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