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Showing 1 to 1 of 1 for “"Fried dough"”.
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Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
Magwinya, a cereal fried dough, is a popular traditional snack widely consumed across various ethnic groups in Sub-Saharan Africa, but little is known about its production and consumption in a scholarly context. Furthermore, its oil distribution, starch digestion and microstructure have not been …