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Antioxidant activity (4)
Sorghum (4)
LDL oxidation (3)
Marama bean (3)
Phenolic compounds (3)
Phenolics (3)
Malting (2)
Phytochemicals (2)
Accelerated shelf life (1)
Acidification (1)
Alpha-amylase inhibition (1)
Amaranth (1)
Antibacterial agents (1)
Anticandidal activity (1)
Antioxidant (1)
Antioxidants (1)
Aspergillus niger (1)
Aspergillus tubingensis (1)
Back-slopped inoculum (1)
Bacterial proteases (1)
Baobab (Adansonia digitata) (1)
Bending the curve (1)
Beverages (1)
Bioaccessibility (1)
Bioaccessible iron and zinc (1)
Bioethanol (1)
Biofortification (1)
Bitterness (1)
Bran (1)
Cell wall preparations (1)
Cereals (1)
Compositae (1)
Composite porridge (1)
Cowpea (1)
Descriptive sensory evaluation (1)
DNA damage (1)
Eleusine coracana (1)
Emulsion (1)
Erythrocyte hemolysis (1)
Ethylene diamine tetraacetate (EDTA) (1)
Fat replacer (1)
Fermentation (1)
Ferulic acid esterase Type A (FAEA) (1)
Finger millet (Eleusine coracana) (1)
Flavonoids (1)
Food system (1)
Food-grade sorghum (1)
Fortification (1)
Functional foods (1)
Gallic acid (1)
Gluten-free (1)
Health-promoting (1)
HPLC ⁄ MS (1)
Inductively coupled plasma atomic emission spectroscopy (ICP-AES) (1)
Inductively coupled plasma mass spectroscopy (ICP-MS) (1)
Iron (1)
Lactobacillus plantarum (1)
Legume protease inhibitors (1)
Legumes (1)
Lipid oxidation (1)
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