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C. L. Hsu, W. L. Chen, Y. M. Weng and C. Y. Tseng, “Chemical Composition, Physical Properties, and Antioxidant Activities of Yam Flours as Affected by Different Drying Methods,” Food Chemistry, Vol. 83, No. 1, 2003, pp. 85-92. doi:10.1016/S0308-8146(03)00053-0

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