Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase-Rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours-Influence on the Nutritional and Energy Value

Food Science and Nutrition - United Kingdom
doi 10.1002/fsn3.902
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Food Science
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Wiley

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