Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)

Author： Bolade M.K. Usman M.A. Rasheed A.A. Benson E.L. Salifou I.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.4, 2002-12, pp. : 479-483

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