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2014•Journal of Agricultural,Biotechnology and EcologyRequires access

Effect of substituting melon with groundnut on the nutrient content and sensory properties of traditional cakes.

I. U. Udoidem, Uwem Ekwere Inyang

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Key concepts: Melon, Sensory system, Food science, Nutrient, Chemistry, Horticulture, Biology, Neuroscience

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Effect of substituting melon with groundnut on the nutrient content and sensory properties of traditional cakes. — Research Paper | ScholarLens