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        <MetadataID>8,689</MetadataID>
        <Contributor>Siti Sarah Binti Mohd Sinin</Contributor>
        <Date>2020-02-10</Date>
        <Ref1>https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4571201/pdf/13197_2012_Article_745.pdf</Ref1>
        <Src1>Gebremariam, M. M., Zarnkow, M., & Becker, T. (2014). Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology, 51(11), 2881-2895.</Src1>
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        <Ref2></Ref2>
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        <Ref3></Ref3>
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        <Notes></Notes>
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