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Acemap > Paper > SURVEY ON THE EFFECT OF SODIUM STEAROYEL 2-LACTILAT EMULSIFIER AND WHEY PROTEIN CONCENTRATE FOR IMPROVING QUALITY OF DOUGH AND FROZEN DOUGH STRUCTURE

SURVEY ON THE EFFECT OF SODIUM STEAROYEL 2-LACTILAT EMULSIFIER AND WHEY PROTEIN CONCENTRATE FOR IMPROVING QUALITY OF DOUGH AND FROZEN DOUGH STRUCTURE

2017 
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