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38. List of contributors

47. Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties.

48. The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust.

50. Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder

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