MARK MANARY to Food Ingredients
This is a "connection" page, showing publications MARK MANARY has written about Food Ingredients.
Connection Strength
0.157
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Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge. PLoS One. 2018; 13(7):e0200418.
Score: 0.157
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.