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Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread Cereal Chemistry Vol. 101, Issue 3, 668, 2024 |
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Effect of addition of processed bambara nut on the functional and
sensory acceptability of millet-based infant formula Food Science & Nutrition |
Enrichment of food blends with bambara groundnut flour: Past, present, and future trends Legume Science Vol. 2, Issue 1, , 2020 |
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Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains Heliyon Vol. 6, Issue 11, e05419, 2020 |
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How to cite this article
J.N.C. Okafor, Jane C. Ani and Gabriel I. Okafor, 2014. Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia
subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks. American Journal of Food Technology, 9: 350-359.
DOI: 10.3923/ajft.2014.350.359
URL: https://scialert.net/abstract/?doi=ajft.2014.350.359
DOI: 10.3923/ajft.2014.350.359
URL: https://scialert.net/abstract/?doi=ajft.2014.350.359