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Antioxidant ActivityControl SampleResponse Surface MethodologyOil AbsorptionFunctional PropertiesNutritional Valuethe Moisture ContentPeroxide ValueCrude FibrePhysicochemical PropertiesCassava VarietyPhysicochemical AnalysisXanthan GumTotal Phenolic CompoundsWheat FlourTotal Flavonoid ContentMass Spectrometry AnalysisFood ProductsNutritional CompositionImmunity of Livestock and Poultry
vol.12 (2025)
vol.11 (2024)
vol.10 (2023)
vol.9 (2022)
vol.8 (2021)
vol.7 (2020)
vol.6 (2019)