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Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.

Verma, Arun K;Rajkumar, V;Kumar, Suman;

2019 Journal of food science and technology DOI: 10.1007/s13197-019-0... 277 views

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Journal of food science and technology

ISSN: 0022-1155 1,275 views

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rheology dietary fibre goat meat nuggets textural property