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Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions

Bala, Shuaibu Mallam (Stellenbosch : Stellenbosch University, 2016-03)

ENGLISH ABSTRACT: Maize (Zea mays L.) is the most cultivated cereal and grain crop in the world and it is used as a staple food in developing countries such as Nigeria, South Africa, Mexico and economically less privileged ...