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Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study

Crossref DOI link: https://doi.org/10.1186/s40795-025-01034-0

Published Online: 2025-03-06

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

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