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3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;J. Cereal Sci.,2008
4. Method 985.29, total dietary fibre;AOAC Association of Official Analytical Chemists,1990
5. Method 46–11A, crude protein-imporved Kjeldahl method, copper catalyst modification;AACC American Association of Cereal Chemists,2003