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EVALUATION OF TIME AND TEMPERATURE OF BAKING ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF SEMI-BULK BARBARI BREAD
EVALUATION OF TIME AND TEMPERATURE OF BAKING ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF SEMI-BULK BARBARI BREAD
2012
F Naghipoor
Bahareh Sahraiyan
Z Sheikholeslami
Keywords:
Food science
Shelf life
Materials science
Mathematics
Correction
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