The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
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Ari, M.M., B.A. Ayanwale, T.Z. Adama and E.A. Olatunji, 2012. Evaluation of the chemical composition and anti nutritional factors (ANFs) levels of different thermally processed soybeans. Asian J. Agric. Res., 6: 91-98.
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