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Now showing items 1-4 of 5
Blending ratio, bulla-semolina macaroni, cooking quality, drying, sensory quality (2)
Anchote starch, glycerol, packaging, starch-based plastic films (1)
Cup quality, Laagee Coffee, physical properties, Roasting temperature and time, Sensory attribute. (1)
Sorghum flour, pasting properties, rheological properties and processed flour. (1)
Now showing items 1-4 of 5
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