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B, Kavitha; D, Sugasini; YALAGALA, Poorna CR; C, Hemalatha; S, Kanchana; V, Meenakshi; R, Umamaheswari. Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa). Archives of Food and Nutritional Science, [S. l.], v. 2, n. 1, p. 001–009, 2018. DOI: 10.29328/journal.afns.1001011. Disponível em: https://www.foodscijournal.com/afns/article/view/afns-aid1011. Acesso em: 4 oct. 2025.