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Effect of different roasting techniques on physicochemical, functional, phytochemical, thermal, and rheological properties of kalanamak rice flour and its application in gluten-free cookies

Crossref DOI link: https://doi.org/10.1007/s11694-025-03621-y

Published Online: 2025-10-06

Published Print: 2025-12

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

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