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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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Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries
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