SEARCH

SEARCH BY CITATION

FilenameFormatSizeDescription
ijfs3178-sup-0001-figS1.pdfapplication/PDF40KFigure S1. Flow chart of preparation of amaranth and palm sauces with (a) palm nuts or (b) red palm oil.
ijfs3178-sup-0002-figS2.pdfapplication/PDF13KFigure S2. Effect of blanching on the dry matter (DM) contents of amaranth leaves and of the blanching medium (n = 4). Letters (a, b) indicate a significant difference between samples.

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.