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Keywords: Buns
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2017) 47 (6): 808–816.
Published: 13 November 2017
... rendering them “nutrient dense”. The purpose of this research was development and nutritional evaluation of baked products incorporated with partially defatted peanut flour. Design/methodology/approach Three baked products, namely, pizza base, buns and bread were developed using standardized recipes...
