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Effect of Pre-Treatment and Cooking Techniques on Antioxidant Capacity and Total Phenolic Content of Commonly Consumed Legumes in Sri Lanka

Perera, H.P.P.; Kumari, D.W.M.M.M.; Wijelath, W.A.G.E.; Senavirathna, R.M.I.S.K. (Rajarata University of Sri Lanka, 4/4/2019)

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