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M. Kaur, P. Kaushal and K. S. Sandhu, “Studies on Physicochemical and Pasting Properties of Taro (Colocasia esculenta L.) Flour in Comparison with a Cereal, Tuber and Legume Flour,” Journal of Food Science and Technology, Vol. 50, No. 1. 2011, 94-100. doi:10.1007/s13197-010-0227-6

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