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GANGA PATHAK
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QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN
by
PRAVIN OJHA
,
GANGA PATHAK
,
SUSHMA MAHARJAN
,
UTSHAH MANANDHAR
,
SOPHI MAHARJAN
,
ROMAN KARKI
Published 2022-12-01
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