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Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Crossref DOI link: https://doi.org/10.1007/s13197-014-1701-3

Published Online: 2015-01-11

Published Print: 2015-09

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

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