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Process optimization of extruded noodles from Cocoyam (Colocasia Esculenta) and Bambara groundnut (Vigna Subterranea) flour

Crossref DOI link: https://doi.org/10.17352/2455-815X.000180

Published Online: 2022-11-30

Update policy: https://doi.org/10.17352/crossmark-policy