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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Sorghum dry-milling processes and their influence on meal and porridge quality
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Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
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Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours
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Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
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Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
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Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges
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The quest for wheat flour alternatives : sensory characterisation and volatile compound profiling of composite flours and flatbread from sorghum, cassava and cowpea flours
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Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut
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Flour from the Morama bean : composition and sensory properties in a Botswana perspective
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Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
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Sorghum hot water extract : influence of grain physico-chemical characteristics
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Maize porridge starch digestibility
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Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics
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Effect of intercropping and sowing methods on yield and yield components of sorghum (Sorghum bicolor var. Abu Sabeen)
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Antioxidant and angiotensin converting enzyme inhibitory activities of fermented sorghum porridge
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Sensory attributes of chicken meat in relation to microbial and physicochemical characteristics
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Film functionality of prolamins extracted from barley and sorghum brewers' spent grain
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Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges
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Sorghum phenolic extracts : their storage stability and antioxidant activity in sunflower oil
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Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars
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Physicochemical, functional and structural properties of flour and starch from dry heat-treated wheat
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The effect of various drying methods on drying characteristics, sensory and nutritional qualities of yam
