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    Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

    Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours by Dorothy C. Arukwe, Blessing I. Offia Olua, Ebenezer A. Ike

    Published 2022-12-01
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