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journal of food and dairy sciences, mansoura university
سال:2013 - دوره:4 - شماره:9
CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES
- صفحه:465-474
PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES
- صفحه:455-464
UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING
- صفحه:433-453
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