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Changes in physicochemical and functional properties of Dioscorea rotundata yam flours in Ghana by different drying methods

Crossref DOI link: https://doi.org/10.1007/s42250-022-00396-3

Published Online: 2022-07-28

Published Print: 2022-10

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

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