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    Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

    Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta oleh Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

    Diterbitkan 2024-01-01
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