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Cowpeas (3)
Goat milk (3)
Pearl millet (3)
Sensory quality (3)
Bacon sensory evaluation (2)
Biofilms (2)
Bread (2)
Cheddar cheese microbiology (2)
Corn as food (2)
Cottage cheese (2)
Fan (2)
Flour (2)
Food science (2)
Free amino nitrogen (2)
Functional properties (2)
Functionality (2)
Grain (2)
Growth (2)
Kafirin (2)
Kafirin microparticles (2)
Maize (2)
Malt (2)
No key words available (2)
Nutrition knowledge (2)
Nutritional properties (2)
Physico-chemical characteristics (2)
Pork sensory evaluation (2)
Porridge (2)
Proteins (2)
Quality (2)
Sorghum as food (2)
Sorghum foods (2)
Starch (2)
Teff (2)
Unrestricted (2)
Acid adaptation (1)
Addition reactions viscosity (1)
Adolescent food patterns (1)
African grain (1)
Anaemia (1)
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