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UCTD (89)
Sensory quality (3)
Cowpeas (2)
Nutrition knowledge (2)
Physico-chemical characteristics (2)
South africa (2)
Unrestricted (2)
Bacillus sporothermodurans (1)
Bacterial quality of water (1)
Bacteriological quality (1)
Barley cereal (1)
Binding (1)
Bioactive properties (1)
Blood glucose levels (1)
Bone morphogenetic protein-2 (bmp-2) (1)
Bread (1)
Bread baking flour (1)
Broccoli (1)
Clarity and flow properties (1)
Coating of pears (1)
Coeliac disease (1)
Contaminated commercial uht milk (1)
Contamination (1)
Contamination of beef (1)
Contamination on irrigated lettuce (1)
Controlled release system (1)
Cottage cheese (1)
Cotyledon structure (1)
Cowpea bioactive components (1)
Cowpea seeds (1)
Cross-linking (1)
Cryptosporidium parvum (1)
Cryptosporidium spp. (1)
Dairy cows (1)
Dairy desserts (1)
Deep fat fried potato chips (1)
Dehulling (1)
Dietary diversity (1)
Diluted organic acids (1)
Electrophoresis (1)
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