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Author:
Hussain Shahzad
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Tariq Muhammad Waseem
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Calidad del pan
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Food technology
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Author:
Hussain Shahzad
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Tariq Muhammad Waseem
Format:
Book
Suggested Topics:
Calidad del pan
AND
Food technology
AND
Temperature control
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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