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Effects of Aframomum danielli(powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread
The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and sensory properties of wheat flour bread were examined. A. danielli powder – 2, 4 and 6%, and ethanolic extract (0.1 and 0.2%) were added, respectively, to flour. U...
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2008
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