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Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough

Ali Asghar1, Faqir Muhammad Anjum, Jonathan C Allen

  • 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. ali_asghar11@hotmail.com

Critical Reviews in Food Science and Nutrition
|March 25, 2011
PubMed

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