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Citations for "Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food"


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Nugraheni, M., Sutopo, S. Purwanti and T.H.W. Handayani, 2017. Development of gluten-free cookies rich in resistant starch type 3 from Maranta arundinacea. Pak. J. Nutr., 16: 659-665.
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