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Hussain Shahzad
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Food industry and trade
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Food technology
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Control de la temperatura
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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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Institution
VirtualPro
3
Bibliotek
VirtualPro
3
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Hussain Shahzad
Muhammad Anjum Faqir
3
Ashgar Ali
2
Asghar Ali
1
Facultad de Ciencias, Universidad de Vigo
1
Sadiq Butt Masood
1
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Scientific & Technological Research Council of Turkey (Tϋbitak)
1
Tariq Muhammad Waseem
1
The Scientific & Technological Research Council of Turkey (Tϋbitak)
1
Zulfiqar Adnan
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