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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours
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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours
International Journal of Food Properties,
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DOI:10.1080/10942912.2022.2130941
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Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (
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International Journal of Food Properties,
2022
DOI:10.1080/10942912.2022.2130941
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