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Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

✍ Scribed by Dimitra M. Lebesi; Constantina Tzia


Book ID
107559554
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
854 KB
Volume
4
Category
Article
ISSN
1935-5130

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