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Chemical evaluation of the effect of roasting on the nutritive value of maize (Zea mays, Linn.)

Food ChemistryNutritionFood CompositionAnimal NutritionNutritive ValueSustainable AgricultureAgricultural EconomicsChemical EvaluationFeed EvaluationPublic HealthFood QualityGrain QualityZea MaysCrop QualityHealth Sciences