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Sorghum (11)
Biscuits (3)
Cowpea (3)
Maize (3)
Sensory (3)
Tannins (2)
Wheat (2)
Amylopectin (1)
Astringency (1)
Bitterness (1)
Bread (1)
Bread wheat (1)
Cassava (1)
Check-all-that-applies (CATA) (1)
Composites (1)
Consumer acceptability (1)
Consumer education (1)
Cooking (1)
Defatted soy flour (1)
Descriptive sensory profiling (1)
Digestibility (1)
Dual attribute time-intensity (1)
Flatbread (1)
Flour (1)
Food Fortification (1)
Food quality (1)
Food sensory analysis (1)
Heat treatment of grain (1)
Injera (1)
Lesotho (1)
Low income consumers (1)
Lysine availability (1)
Mashing (1)
Minerals (1)
Nutrition (1)
Pearl millet (1)
Protein (1)
Protein digestibility (1)
Protein digestibility sorghum (1)
Protein Efficiency Ratio (1)
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