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SDG-02: Zero hunger (5)
Probiotic (2)
SDG-03: Good health and well-being (2)
Viability (2)
Alkali (1)
Bifidobacterium (1)
Bifidobacterium species (1)
Bleaching (1)
Cellulose (1)
Cowpea fibres (1)
Cowpea flour (Vigna unguiculata) (1)
Culinary properties (1)
Digestibility (1)
Efficient breeding (1)
Extraction (1)
Extrusion (1)
Flow cytometry (1)
Functional ingredient (1)
Gut microbiota (1)
Lacticaseibacillus rhamnosus (1)
Lamination (1)
Lignocellulose (1)
Next-generation methods (1)
Next-generation sequencing (NGS) (1)
Polymerase chain reaction (PCR) (1)
Propidium monoazide (1)
Propidium monoazide–quantitative polymerase chain reaction (PMA-qPCR) (1)
Quality control (1)
Quantitative descriptive analysis (QDA) (1)
Quantitative PCR (1)
RTB crops (1)
SDG-12: Responsible consumption and production (1)
Selection index (1)
Single-cell Raman spectroscopy (SCRS) (1)
Stress response (1)
Sweetpotato breeding (1)
Texture (1)
Tuf gene (1)
Viability improvement (1)
Yogurt (1)
Yogurt cultures (1)
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