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Functional Properties and in vitro Digestibility of Cashew Nut Flour
by Olga Anne Amon Adouko, Souleymane Traoré, Edith Adouko Agbo and Brou Kouakou
Journal of Food and Nutrition Research. 2016, 4(5), 282-288. DOI: 10.12691/jfnr-4-5-3
Pub. Date: June 03, 2016Views: 20593Downloads: 19370
cashew nut- flours- biochemical parameters- cooking- in vitro digestibility
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