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SDG-02: Zero hunger (5)
Chicken meat (3)
Consumers (3)
Malnutrition (3)
South Africa (SA) (3)
Viscosity (3)
Agriculture (2)
Amylopectin (2)
Bread (2)
Cassava (2)
Flatbread (2)
Injera (2)
Oral processing (2)
Protein digestibility sorghum (2)
Sensory (2)
Sensory properties (2)
Sorghum (2)
Acceptability (1)
Africa (1)
African countries (1)
African countries profiles (ACP) (1)
Alternative food neophobia scale (FNS-A) (1)
Antioxidant activity (1)
Appearance (1)
Approach (1)
Aroma (1)
Ascorbic acid β-carotene (1)
Attributes (1)
Availability (1)
Avoidance (1)
Baby foods (1)
Bitter (1)
Cassava starch (CS) (1)
Cereals (1)
Challenges (1)
Climate (1)
Climate-resilient crops (CRCs) (1)
Color (1)
Complementary porridge (1)
Composites (1)
Consumer (1)
Consumer knowledge (1)
Consumer practices (1)
Consumer research (1)
Correlation (1)
Cowpea (1)
Culinary practices (1)
Defatted marama flour (DMF) (1)
Descriptive (1)
Descriptive sensory profiling (1)
Dietary fibre (1)
Dietary value (1)
Discrimination (1)
Dough rheology (1)
Environment (1)
Fermentation (1)
Focus group (1)
Food and nutrition security (1)
Food choice factors (1)
Food choice motives (1)
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