id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-977	Bristone, C,; Ariahu, C. C.; Ikya, J. K. ; Eke, M. O.; Eke, M. O.	Rheological Properties of Malted and/or Fermented Faro 44 Rice Plus Soybean-Based Complementary Foods	2025	22	.pdf	application/pdf	11401	444	53	Defects such as caking, clumping, sticking and solidifying of food products during processing or preparation are problems often accompanied by changes in food products’ viscosities. Viscosity literatures of different food gruels (Sopade and Kassum, 1992a; Sopade and Kassum, 1992b; Mouquet and Treche, 2001; Badau et al., 2006; Taga and Non, 2017) also reported similar trends.	cache/azojete-977.pdf	txt/azojete-977.txt