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Journal: Foods, 2021
Volume: 10
Number: 1341

Article: Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques
Authors: by Nurdi Setyawan, John Solomon Maninang, Sakae Suzuki and Yoshiharu Fujii
Link: https://www.mdpi.com/2304-8158/10/6/1341

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