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bibliographicCitation Kumar CM, Appu Rao AG, Singh SA. Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L. J Food Sci. 2009 May;74(4):H105–11. doi: 10.1111/j.1750-3841.2009.01132.x. PMID: 19490327.
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title Effect of Infrared Heating on the Formation of Sesamol and Quality of Defatted Flours from Sesamum indicum L.
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