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Effect of substitution wheat with Fagopyrum esculentum flour and Moringa oleifera leaf powder on the nutritional and sensory characteristics of cookies

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Optimization for nutritional fortification of wheat–millet composite flour mixture by response surface methodology

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The application of microwave and ultrasound treatment on breadfruit flour for noodle fortification

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Bioconversion of brewer’s rice into ethanol by Saccharomyces cerevisiae using commercial amylases

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Effect of microwave treatment duration on resistant starch formation and functional properties of black rice flour

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