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Volume & Issue:
Volume 29, Issue 11, November 2004, Page 6411-6454
1
PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.
Page
6411-6419
A. A. Abd EI-Hamied
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2.74 MB
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2
COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS
Page
6421-6433
M. T. Ramadan; H. A. Eissa; S. Y. EI-Faham
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3.42 MB
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3
UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES
Page
6435-6454
Wedad A. Metry,
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5.51 MB
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