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International Journal of Biological Macromolecules|April 13, 2020
Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructureAl-Farga Ammar, Azhari Siddeeg, Faisal M Aqlan, et al.
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Showing results (41-50 of 41) with videos related to

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International Journal of Biological Macromolecules|April 13, 2020
Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructureAl-Farga Ammar, Azhari Siddeeg, Faisal M Aqlan, et al.
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