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What will happen to ‘pooris’ and ‘unused kneaded flouri if they are left in the open for a day or two?
1. What is the likely outcome if 'unused kneaded flour' is left in the open for a day or two in warm conditions?
2. Why do 'pooris' tend to remain in relatively good condition when left in the open for a short period?
3. What is the primary factor responsible for the spoilage of 'unused kneaded flour' when left in warm conditions?
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