ArticleJournal of food science2025

Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato.

Yusuf Olamide Kewuyemi et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.