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Effect of Roasting and Kneading on Antioxidant Activity and Consumer Acceptance towards Asiatic Pennywort Tea

Rungnattakan Ploenkutham, Preeyapa Sripromma, Suksan Amornraksa, Patchanee Yasurin and Aussama Soontrunnarudrungsri

MATEC Web Conf., 187 (2018) 01004

DOI: https://doi.org/10.1051/matecconf/201818701004

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