Original Research Article
Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds
Page:
224-241
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Optimization of Water Cooking of Sweet Potato (Ipomea batatas) Leaves and Characterization of Three Nutritional Interest Molecules (Folic Acid, Iron and Phytate)
Page:
242-252
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Characterization of Anthocyanins in Sweet Potato Leaves Grown in Various Stages and Conditions
Page:
253-262
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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour
Page:
263-272
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Physico-chemical Properties Comparison between Released Varieties and Local Germplasm of Sapota (Manilkara zapota)
Page:
273-283
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Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins
Page:
284-294
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