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Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

Food ChemistryNutritionAgricultural ChemistryFood CompositionFood AnalysisColocasia EsculentaFood ComponentGrain QualityComparative StudyCajanus Cajan