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Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

Crossref DOI link: https://doi.org/10.1007/s42452-021-04184-5

Published Online: 2021-02-05

Published Print: 2021-03

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

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