Discussion on: Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties

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Article Title

Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties

Authored by

Okafor, Ebelechukwu Nwamaka
Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria.

Udensi Eberechukwu Akalihu
Department of Food Science and Technology, Abia State University, Nigeria.

Oganezi, Nuria Chinonyerem
Department of Food Science and Technology, Abia State University, Nigeria.

DOI or Article Link

https://doi.org/10.9734/afsj/2025/v24i2771

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