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The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions

Crossref DOI link: https://doi.org/10.1007/s11694-022-01700-y

Published Online: 2022-11-20

Published Print: 2023-04

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

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