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Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour

Crossref DOI link: https://doi.org/10.1007/s11947-014-1361-3

Published Online: 2014-07-22

Published Print: 2014-12

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

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