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    Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup by Nyarai Mungofa, Daniso Beswa

    Published 2024-01-01
    “…All the experimental soup formulations had higher rehydration ratios (8–14.7 g/g) and water absorption capacities of 185.7–263.3 g/g compared to the control at 7.7 g/g and 65.7 g/g, respectively. …”
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    Haberler by TK Yayın Kurulu

    Published 1966-09-01
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    Başyazı by Selma Alpay Aslan

    Published 1994-03-01
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