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Citations for "Chemical Evaluation of Unripe Plantain Dishes Commonly Consumed by Type 2 Diabetics Attending the University of Uyo Teaching Hospital in Akwa Ibom State, Nigeria"


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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Cogent Food & Agriculture Vol. 6, Issue 1, 1823595, 2020

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars
Journal of Chemistry

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