id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-179	A.O, Obadina,; O.B, Oyewole; T.M, Awojobi,	Effect of steeping time on the physico-chemical, nutritional quality and consumer acceptability of kunnun-zaki	2016	4	.pdf	application/pdf	2702	157	61	The protein content increased between 12 and 48 h steeping time. In general, a gradual increase was observed in trend of protein with steeping time.	cache/ajfsoa-179.pdf	txt/ajfsoa-179.txt