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Cogent Food & Agriculture Volume 2, 2016 - Issue 1
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Research Article

Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

Rafiya BazazDepartment of Food Science and Technology, Institute of Home Science, University of Kashmir, Srinagar, IndiaView further author information
,
Waqas N. BabaDepartment of Food Science and Technology, University of Kashmir, Srinagar, IndiaView further author information
&
Farooq Ahmad MasoodiDepartment of Food Science and Technology, University of Kashmir, Srinagar, IndiaCorrespondence[email protected]
View further author information
|
Fatih YildizMiddle East Technical University,TurkeyView further author information
(Reviewing Editor)
Article: 1154714 | Received 16 Jan 2016, Accepted 12 Feb 2016, Published online: 04 Apr 2016

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