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B. Kandlakunta, A. Rajendran and L. Thingnganing, “Carotene Content of Some Common (Cereals, Pulses, Vegetables, Spices and Condiments) and Unconventional Sources of Plant Origin,” Food Chemistry, Vol. 106, No. 1, 2008, pp. 85-89. doi:10.1016/j.foodchem.2007.05.071

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