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Nur Nadia Binti Razali
Nur Nadia Binti Razali
Food science
Chemistry
nutritional composition
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Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)
2019
Journal of Chemical Health Risks
Leila Mousavi
Nur Nadia Binti Razali
Wan Rosli Wan Ishak
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