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This page is a summary of: Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour, Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam, September 2018, Croatian Society of Food Technologists Biotechnologists and Nutritionists,
DOI: 10.31895/hcptbn.13.1-2.2.
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