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10.12944/CRNFSJ.7.3.27
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10.12944/CRNFSJ.7.2.13
Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles
DOI :
10.12944/CRNFSJ.2.1.03
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10.12944/CRNFSJ.8.3.29
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10.12944/CRNFSJ.7.2.21
Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree
DOI :
10.12944/CRNFSJ.7.1.30
Intermittent Fasting on the Ekadashi Day and the Role of Spiritual Nutrition
DOI :
10.12944/CRNFSJ.9.1.12
Green Energy Process “Ozonation” and Food Safety: A Comprehensive Review
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