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    The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits

    The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits by Yulianto, Wisnu Adi, Kurniawan, Raka Ardi, Baharudin, Muhamad Fikran, Swasono, F. Didiet Heru, Suryani, Chatarina Lilis

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