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Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka

Crossref DOI link: https://doi.org/10.1007/s13197-019-04085-x

Published Online: 2019-09-12

Published Print: 2020-03

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

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