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Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

✍ Scribed by Subajiny VELUPPILLAI; Ketheeswary NITHYANANTHARAJAH; Seevaratnam VASANTHARUBA; Sandrasegarampillai BALAKUMAR; Vasanthy ARASARATNAM

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characteristics of Bread Prepared from W

✍ S. Nakamura; K. Suzuki; K. Ohtsubo 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 682 KB

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✍ S. Varavinit; Sujin Shobsngob 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 113 KB

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✍ H.D. Sanchez; C.A. Osella; M.A. de la Torre 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 322 KB

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✍ T.R.A. Magee; T. Bransburg 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 566 KB

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✍ WRIGHTSON, JOHN 📂 Article 📅 1886 🏛 Nature Publishing Group 🌐 English ⚖ 231 KB