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Porous Crumb Structure of Leavened Baked Products.
Rathnayake HA, Navaratne SB, Navaratne CM. Rathnayake HA, et al. Among authors: navaratne sb. Int J Food Sci. 2018 Aug 5;2018:8187318. doi: 10.1155/2018/8187318. eCollection 2018. Int J Food Sci. 2018. PMID: 30155475 Free PMC article. Review.
The effect of Salaciareticulata, Syzygiumcumini, Artocarpusheterophyllus, and Cassiaauriculata on controlling the rapid formation of advanced glycation end-products.
Thilakarathna GC, Navaratne SB, Wickramasinghe I, Ranasinghe P, Samarkoon SR, Samarasekera JKRR. Thilakarathna GC, et al. Among authors: navaratne sb. J Ayurveda Integr Med. 2021 Apr-Jun;12(2):261-268. doi: 10.1016/j.jaim.2020.10.010. Epub 2021 Mar 14. J Ayurveda Integr Med. 2021. PMID: 33731265 Free PMC article.
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