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Volume & Issue:
Volume 9, Issue 5, May 2018, Page 157-176
1
An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.
Page
157-161
Eman Ibrahim
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320.45 K
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2
Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits
Page
163-170
S. Abd El-Maasoud; M. Ghaly
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326.97 K
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3
Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)
Page
171-176
M. Abul-Fadel; S. Ibrahim; Shimaa Abd-Allah
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418 K
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