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Authors
Affiliations
1 Food Technology Programme, National Agricultural Extension and Res. Liason Services, Ahmadu Bella University, Zaria, NG
Source
The Indian Journal of Nutrition and Dietetics, Vol 32, No 10 (1995), Pagination: 254-257
Abstract
In recent years, various techniques have been proposed and adopted for use in household operations and at the industrial level for the processing of foods with the aim that the foods are ensured of nutrient and aesthetic conservations, improved palatability and a ready allowrance for introduction of novel diets for the human populace.
