Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour.

Molecules · 2020 · PMC7411947 · PMID 32635138

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an increasing trendno p-value reported

There was significant difference ( p < 0.05) among the onset temperature of all flour blends and they showed an increasing trend with an increase of BGN flour.

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