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SDG-02: Zero hunger (21)
SDG-03: Good health and well-being (9)
SDG-12: Responsible consumption and production (8)
Fermentation (3)
Food-to-food fortification (FtFF) (2)
Microwave (2)
Phenolic compounds (2)
Probiotic (2)
SDG-07: Affordable and clean energy (2)
SDG-09: Industry, innovation and infrastructure (2)
Soaking (2)
UCTD (2)
Ultrasonication (2)
Viability (2)
Acidification (1)
African fermented legumes (1)
Alkali (1)
Anti-inflammatory (1)
Anti-lipogenic (1)
Antidiabetic (1)
Antioxidant activity (1)
Antioxidant properties (1)
Antioxidants (1)
Bambara groundnut (1)
Bambara groundnut seeds (1)
Baobab fruit (1)
Beneficial organisms (1)
Bifidobacterium (1)
Bifidobacterium species (1)
Bifidobacterium spp. (1)
Bioactive peptides (1)
Bioactivity (1)
Bioeconomy (1)
Bleaching (1)
Breastfeeding (1)
Cellulose (1)
Children (1)
Clothing retailers (1)
Coconut powder (1)
Complementary feeding (1)
Consumer knowledge (1)
Consumer perceptions (1)
Cooking (1)
Cooking time (1)
Corporate social responsibility (1)
Cowpea (1)
Cowpea (Vigna unguiculata) (1)
Cowpea fibres (1)
Cowpea flour (Vigna unguiculata) (1)
Culinary (1)
Culinary properties (1)
Data quality (1)
Data-driven design (1)
Decortication (1)
Dietary intake (1)
Dietary polyphenols (1)
Digestibility (1)
Dr Saunders (1)
Editorial (1)
Efficient breeding (1)
Eleusine coracana (1)
Emerging technologies (1)
Energy efficiency (1)
Energy saving (1)
Extraction (1)
Extraction yield (1)
Extrusion (1)
Extrusion sorghum (1)
Finger millet (1)
Finger millet (Eleusine coracana) (1)
Flow cytometry (1)
Food products (1)
Food safety cues (1)
Food safety management (1)
Food safety protocols (1)
Food-based Guidelines (1)
Freeze-drying (1)
Functional ingredient (1)
Functional properties (1)
Gastrointestinal tract stability (1)