Journal of Culinary Science & Technology
 2024
DOI: 10.1080/15428052.2024.2404083
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Effect of Roselle Seed Inclusion on the Proximate, Physical, Antioxidant, Color, and Sensory Properties of Amaranth-Based Gurundi Snack

Abosede Oluwakemi Oduntan,
Onaolapo Adeola Olatunji,
Balikis Oluwakemi Mustapha
et al.
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