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Response Surface Analysis and Process Optimization of Non-Cereal (Elephant Foot Yam, Taro and Water Chestnut) Snacks.
- Published in:
- International Journal of Food Studies, 2021, p. 296, doi. 10.7455/ijfs/10.2.2021.a2
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DEVELOPMENT OF ELEPHANT FOOT YAM CAKE AND ITS EVALUATION.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 159, doi. 10.35219/foodtechnology.2020.2.10
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- Article