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Textural,in vitro antioxidant activity and sensory characteristics of cookies made from blends of wheat‐quinoa grown in India |
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| Authors: | Khan Nadiya Jan P. S. Panesar Sukhcharn Singh |
| Affiliation: | Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed ‐ University), Longowal, Sangrur, Punjab, India |
| Abstract: | |
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