2022
DOI: 10.1111/ijfs.15806/v2/response1
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Author response for "In-vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type -IV modified starch"

David Amelia Keran1,
Paramasivam Suresh Kumar2,
Pushpavalli Subramaniyan3
et al.
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