2022
DOI: 10.1111/ijfs.15768/v2/response1
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Author response for "Physicochemical, techno‐functional, and structural properties of gluten‐free crackers developed from sorghum ( <i>Sorghum bicolor (L.)</i> ) varieties"

J Lavanya1,
G. Gowthamraj2,
None V. Hemalatha3
et al.
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