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2021-10-29T08:08:33+05:30
2022-03-29T04:41:04-07:00
2022-03-29T04:41:04-07:00
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10.1111/ijfs.15312
10.1111/(ISSN)1365-2621
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10.1111/ijfs.15312
application/pdf
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour
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