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Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria

Sunday Ukwo, Blessing Etuk, Ekemini Ituen, Enobong Umoh, Jaciane Ienczak

2026, 2(2): 10. doi: 10.53941/fsp.2026.100010

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Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour

Okeosisi Grace Chisom, Henshaw Folake Olayinka, Olatunde Ganiyat Olayinka, Olayiwola Ibiyemi Olasunbo

2025, 1(1): 7. doi: 10.53941/fsp.2025.100007

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