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Journal: Foods, 2021
Volume: 10
Number: 3095
Article:
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
Authors:
by
Rita Dankwa, Heikki Aisala, Eugenie Kayitesi and Henriette L. de Kock
Link:
https://www.mdpi.com/2304-8158/10/12/3095
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