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Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy

Crossref DOI link: https://doi.org/10.1007/978-3-319-70272-8_18

Published Online: 2018-01-06

Published Print: 2018

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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