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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba).
J Food Process Preserv. 2022 Jan;46(1):e16115. doi: 10.1111/jfpp.16115. Epub 2021 Nov 14.
J Food Process Preserv. 2022.
PMID: 35865184
Free PMC article.
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