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Fermentation (3)
Alkaline fermentation (2)
Bacillus cereus (2)
Bacillus species (2)
Bacteriology (2)
Drug products (2)
Headspace solid phase microextraction (2)
Mass spectrometry (2)
Protein (2)
Quality (2)
Sulfur compounds (2)
Time of flight mass spectrometry (TOF-MS) (2)
Volatile compounds (2)
African leafy vegetables (ALVs) (1)
Aldehydes (1)
Alkalinity (1)
Bambara groundnut (1)
Biscuits (1)
Brine (1)
Canning (1)
Cassava (1)
Cassava starch (CS) (1)
Check-all-that-applies (CATA) (1)
Chemical analysis (1)
Chemical compounds (1)
Chromatography (1)
Consumer preference (1)
Cooking (1)
Cowpea (1)
Dawadawa (1)
Dawadawa condiments (1)
Defatted marama flour (DMF) (1)
Dietary fibre (1)
Digestibility (1)
Dough rheology (1)
Extraction (1)
Fighter aircraft (1)
Flour (1)
Food processing (1)
Food regulations (1)
Food texture (1)
Gas chromatography (1)
Gas chromatography–time of flight mass spectrometry (GC × GC–TOFMS) (1)
Gas production (1)
Gene sequence analysis (1)
Genes (1)
Gluten-free flour (1)
Hydrocolloids (1)
Improvement (1)
Inductively coupled plasmaIonization of gases (1)
Low income consumers (1)
Maize (1)
Marama bean (Tylosema esculentum) (1)
Matrix-assisted laser desorption-ionization time-of-flight mass (1)
Meat safety (1)
Nutrient components (1)
Nutrition (1)
Oral exposure duration (1)
Oral processing (1)
Palmitic acid (1)
Performance (1)
Polyacrylates (1)
Rheological properties (1)
Schreiber (1)
Sensory profile (1)
Solid phase microextraction (SPME) (1)
Sorghum (1)
Spectrometry (1)
Strain (1)
Vigna subterranean (L.) Verdc (1)
Viscosity (1)
Wheat (1)
Whole grain (1)
Now showing items 1-73
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