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Karimova, G., Niyazbekova, R., Al Azzam, K. and Negim, E.-S. 2024. Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals. Potravinarstvo Slovak Journal of Food Sciences. 18, (Feb. 2024), 122–138. DOI:https://doi.org/10.5219/1933.