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Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta

Crossref DOI link: https://doi.org/10.1007/s11694-021-01114-2

Published Online: 2021-09-13

Published Print: 2022-02

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

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