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Author:
Muhammad Anjum Faqir
Format:
Book
Suggested Topics:
Baked goods
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Industrias alimenticias
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Author:
Muhammad Anjum Faqir
Format:
Book
Suggested Topics:
Baked goods
AND
Industrias alimenticias
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Arabic gum
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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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Institution
VirtualPro
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VirtualPro
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Format
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Ashgar Ali
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Hussain Shahzad
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Muhammad Anjum Faqir
Tariq Muhammad Waseem
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The Scientific & Technological Research Council of Turkey (Tϋbitak)
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