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Optimization of maize–millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design

Crossref DOI link: https://doi.org/10.1007/s13197-020-04771-1

Published Online: 2020-09-03

Published Print: 2021-07

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

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