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Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour
Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour
2019
S. T. Olorunsogo
S. E Adebayo
B.A. Orhevba
T.B. Awoyinka
Keywords:
Food science
Sensory system
Chemistry
Instant
Chromatography
corn flour
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