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Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

By: Food Science & Nutrition published by Wiley Periodicals, IncMaterial type: TextTextPublisher: Akure Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria 2017Subject(s): Food Science and TechnologyOnline resources: Click here to access online
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