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Development of Pasta (Tagliatelle) from Composite Flours of Plantain, Cassava and Wheat

Crossref DOI link: https://doi.org/10.30574/gscbps.2025.33.1.0400

Published Online: 2025-10-31

Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy

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