Fermentation Reduces Cyanide Content during the Production of Cassava Flours from Sweet and Bitter Cassava Tuber Varieties

C. N. Obi, O. Okezie, T. Ukaegbu

Page: 1-10
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Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

N. C. Okoronkwo, C. D. Mgbakogu, I. E. Mbaeyi-Nwaoha

Page: 1-17
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A Comparative Study on the Diet Quality of Pregnant Women in Urban and Rural Settings in a South-Western District of Bangladesh

Eyad Ahmed, Israt Jahan, Md. Asadul Islam

Page: 1-6
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Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

O. I. Ola, S. O. Opaleye

Page: 1-5
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