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Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferencesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52023-05-011OA
Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impactJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52023-04-204OAAI
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Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookiesHELIYONIF3.62019-06-0115OAAI
Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blendsFOOD RESEARCH INTERNATIONALIF82017-07-0130OAAI
Effect of brown seaweed powder on physical and textural properties of wheat breadEUROPEAN FOOD RESEARCH AND TECHNOLOGYIF3.22017-06-1755PREAI
Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetryCARBOHYDRATE POLYMERSIF12.52015-08-0120PREAI