id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-325	A.O, Obadina,; O.B, Oyewole,; T.M, Awojobi,	Effect of steeping time of milled grains on the quality of Kunnu-Zaki (A Nigerian beverage)	2019	4	.pdf	application/pdf	2684	153	61	In general, a gradual increase was observed in trend of protein with steeping time. Figure 1 also shows the variation in carbohydrates with steeping time.	cache/ajfsoa-325.pdf	txt/ajfsoa-325.txt