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Table 1. ANOVA FOR COMPRESSION FORCE ON CASSAVA BREAD
From
Evaluation of the Textural Characteristics of Wheat-cassava Bread
Osibanjo Adetokunbo. A, Ibidapo Phebean. O., Elemo Gloria. N
American Journal of Food Science and Technology
.
2020
, 8(3), 112-117 doi:10.12691/ajfst-8-3-5
Table
1
of 3 (
Tables index
)
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