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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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Improving the quality of gluten free products
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Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
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Agriculture and Food Development Authority (TEAGASC)
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Facultad de Salud Pb͠lica y Nutricin̤, Universidad Autn̤oma de Nuevo Len̤
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The Scientific & Technological Research Council of Turkey (Tϋbitak)
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