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Antioxidant ActivityCompletely Randomized DesignLactic Acid BacteriaPhysicochemical PropertiesMoisture ContentResponse Surface MethodologyLactobacillus PlantarumOrganoleptic TestPhenolic Contentthe Moisture ContentPhysical and Chemical PropertiesRed Palm OilWater ContentCassava FlourPhysical CharacteristicsEdible FilmPeroxide ValueSago StarchShelf LifeIrrigation System
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