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Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
2020
Z Sheikholeslami
M Karimi
Toktam Hejrani
Keywords:
seed gum
Triticale
Food science
Biology
wheat flour
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