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Que, F., Mao, L., Fang, L. and Wu, T. (2008) Comparison of Hot Air-Drying and Freeze-Drying on the Physicochemical Properties and Antioxidant Activities of Pumpkin (Cucurbita moschata Duch.) Flours. International Journal of Food Science and Technology, 43, 1195-1201.
https://doi.org/10.1111/j.1365-2621.2007.01590.x

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