高粱、非洲山药豆和大豆混合粉作为辅食的化学、功能和感官特性评价

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke
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引用次数: 1

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本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding
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