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Physical Review
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The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits
Duffendack Brys, Katherine Lee
Text (1974)
Part of
Electronic Theses & Dissertations
Protein quality and functionality of navy bean and sesame flour in baked products
Hoojjat, Parvin
Text (1981)
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Electronic Theses & Dissertations
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