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SOME FACTORS CONTRIBUTING TO THE STABILITY OF FAT IN CHILLED DOUGHS

✍ Scribed by C. EDITH WEIR; AUDREY D. SLOVER; JEAN D. PARSONS; L. R. DUGAN


Book ID
108795612
Publisher
Institute of Food Technologists
Year
1960
Tongue
English
Weight
391 KB
Volume
25
Category
Article
ISSN
0022-1147

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