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Development of pasta using composite flour of sweet potato (Ipomoea batatas), soy (Glycine max) & rice (Oryza sativa) flours

Journal of the National Science Foundation of Sri Lanka · 2025

https://doi.org/10.4038/jnsfsr.v53i3.12431

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This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text. Citations recorded: 2.