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Prediction of the quality characteristics of gluten-free corn muffins as affected by the addition of soybean flour and xanthan gum. [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التنبؤ بخصائص جودة مافن الذرة الخالية من الجلوتين وتأثرها بإضافة دقيق فول الصويا وصمغ الزانثان.
In: The Bulletin. Faculty of Agriculture. Cairo University 2016.v.67(4)
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Availability: Items available for loan: Main (1)Call number: ART BFACU V67 NO4 6.

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effect of xanthan gum addition on the chemical, and rheological properties of toast bread [electronic resource] by Language: English Summary language: Arabic
Publication details: 2023
Other title:
  • تأثير إضافة صمغ الزانثان علي الخواص الكيميائية والريولوجية لخبز التوست
In: Zagazig Journal of Agricultural Research 2023.v.50(6)
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Availability: Items available for loan: Main (1).

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