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Marama bean (5)
Cowpea (4)
Antioxidant activity (2)
Gamma irradiation (2)
LDL oxidation (2)
Phenolics (2)
Sorghum (2)
11S and 7S proteins (1)
Antibacterial agents (1)
Anticandidal activity (1)
Antioxidants (1)
Attachment time (1)
Bending the curve (1)
Bitterness (1)
Bran (1)
Calcium (1)
Caterer’s grade (1)
Chelator‐soluble pectin (CSP) (1)
Chlorine -- Physiological effect (1)
Coating (1)
Compositae (1)
Composite porridge (1)
Cotyledon cell wall (1)
Descriptive sensory evaluation (1)
Differential scanning calorimetry (DSC) (1)
Eat-ripe quality (1)
Edible film (1)
Erythrocyte hemolysis (1)
Flavonoids (1)
Flour (1)
Food system (1)
Functional properties (1)
Glucono-delta-lactone (GDL) (1)
Gluten (1)
Hard-to-cook (HTC) (1)
Hard‐to‐cook defect (HTC) (1)
High amylose maize starch (1)
HPLC ⁄ MS (1)
In situ (1)
Iron (1)
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