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Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack)
Fasasi Olufunmilayo Sade,
Alokun Omotayo Aderonke
Agric. Sci.
Vol.4 No.5, July 16, 2013
DOI:
10.4236/as.2013.45B014
(PDF 216K)
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Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
Sati Y. Al-Dalain,
Mohamed K. Morsy
Food Nutr. Sci.
Vol.9 No.1, January 31, 2018
DOI:
10.4236/fns.2018.91003
(PDF 1017K)
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Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder
Mona M. A. Aly,
Hinar A. Seleem
Food Nutr. Sci.
Vol.6 No.7, May 20, 2015
DOI:
10.4236/fns.2015.67069
(PDF 486K)
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The development of soy sauce from organic soy bean
Shoupeng Wan,
Yanxiang Wu,
Cong Wang,
Chunling Wang,
Lihua Hou
Agric. Sci.
Vol.4 No.5, July 16, 2013
DOI:
10.4236/as.2013.45B022
(PDF 276K)
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Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours
Tivde Benedict Verem,
Igbabul Bibiana Dooshima,
Eke Michael Ojoutu,
Oladapo Okanlawon Owolabi,
Adetunji Onigbajumo
Agric. Sci.
Vol.12 No.1, January 28, 2021
DOI:
10.4236/as.2021.121003
(PDF 615K)
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