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Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour using Calcium Hypochlorite

Crossref DOI link: https://doi.org/10.35940/ijitee.H7233.078919

Published Online: 2019-07-30

Update policy: https://doi.org/10.35940/beiesp.crossmarkpolicy

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