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Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour
Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour
2018
O. I. Ajayi
C. P. Onyemali
T. E. Akinwale
T. A. Okedina
M. J. Bamidele
J. Ehiwuogu-Onyibe
A. K. Lawal
Gloria N. Elemo
Keywords:
Fermentation
Food science
Potato starch
Starter
Biology
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