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Quantitative analysis of selected fatty acids in sweet potato Ipomoea batatas tuber flour
Quantitative analysis of selected fatty acids in sweet potato Ipomoea batatas tuber flour
2017
G.R.N.N. Waidyarathna
S. Ekanayake
G.A.P. Chandrasekara
Keywords:
Ipomoea
Food science
Quantitative analysis (chemistry)
Biology
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