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journal of food and dairy sciences, mansoura university
سال:2010 - دوره:1 - شماره:2
A STUDY ON THE USE OF SOME NATURAL EXTRACTS AS ANTI- FUNGI TO PROLONG THE CONSERVATION OF WHEAT AND ITS PRODUCTS.
- صفحه:85-100
ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS
- صفحه:69-84
EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD
- صفحه:55-68
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