Vol 4, No 2 (2020)

Food Science and Nutrition Studies Vol. 4, No. 2, 2020

Table of Contents

Articles

Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds
Raihanatu MB, Falmata AS, Bintu BP, Maryam BK, Hadiza Ahmed Ali, Comfort MB, Modu S
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p1
Hunger in Madagascar: A Case Study
Lincoln J. Fry
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p21