Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains
Abstract
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Copyright (c) 2022 Ikechukwu Otuosorochi Amagwula, Chijioke M. Osuji, Chinenyenwa Gloria Omeire, Umama Yezdani, Mohammad Gayoor Khan, Chinaza Godswill Awuchi
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