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Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design
Overview of attention for article published in Journal of Food Science and Technology, March 2018
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Average Attention Score compared to outputs of the same age
High Attention Score compared to outputs of the same age and source (84th percentile)
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Review by Anthony Cemaluk C Egbuonu
17 Apr 2018