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Cited article:

Modified Sorghum Flour as a Wheat Substitute in Functional Food Muffin Products

Suarni, A. Sulistyaningrum

BIO Web Conf., 69 (2023) 03010

Published online: 2023-10-16

DOI: https://doi.org/10.1051/bioconf/20236903010

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https://doi.org/10.1016/j.fufo.2026.101012

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