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Effects of Lysine and Methionine Fortification on Dough and Bread Characteristics

✍ Scribed by Maria Luz Fernandez De Tonella; Maria Susana Yepiz


Book ID
108811684
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
395 KB
Volume
51
Category
Article
ISSN
0022-1147

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