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Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake
Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake
2018
Faten Y. Ibrahim
E. A. Aboulnaga
M. R. G. Youssif
M. A. El-Gaafary
Keywords:
Food science
Mathematics
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