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Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals

By: Department of Food Science and Technology, The Federal University of Technology, Akure, NigeriaMaterial type: TextTextPublisher: Akure Department of Food Science and Technology, The Federal University of Technology, Akure, Nigeria 2016Description: 3865–3875p. Issue 11 Vol. 53Subject(s): Food Science and TechnologyOnline resources: Click here to access online
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