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EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI
MAHSA MAJZOOBI, RAHELEH OSTOVAN, ASGAR FARAHNAKYVolume:
42
Year:
2011
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4603.2010.00264.x
File:
PDF, 449 KB
english, 2011