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Archive for | Protein density
Open Access
Research Paper
Quality characteristics of biscuits made from sorghum and defatted Macrotermes subhyalinus
By: Niaba Koffi P.V., Brou Kouakou, Gbassi K. Gildas, Amani Thierry, Kone N’golo, Gnakri Dago
Key Words:
Int. J. Biosci.3(1), 58-69, January 2013.
