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Journal: Foods, 2020
Volume: 9
Number: 1749
Article:
Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics
Authors:
by
Abadi G. Mezgebe, John R. N. Taylor and Henriëtte L. de Kock
Link:
https://www.mdpi.com/2304-8158/9/12/1749
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