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Effects of the torrefied soy flour incorporation (devoid of dandruffs or not) on some physicomechanical and sensory properties of maize patties rolled into sticks

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Academic year: 2020

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Figure

Figure 1. 1.1-Localmaize grains, 1.2-Soy grains, 1.3-Green anise, 1.4-White cane sugar, 1.5-Rolled-in-sticks' paste, ready-to-be fried
Figure 2. Flowchart of manufacturing process for soy blended maize patties
Figure 3. Residual water contents (% d.b) of maize patties’ variants
Figure 3. True trends of residual water contents (% d.b) of maize patties’ variants (VPX%) incorporated in torrefied soy-grains flour at X=0 % (control) to X=20 %
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