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Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

by Abdelrahman R. Ahmed

American Journal of Food Science and Technology. 2014, 2(2), 67-75. DOI: 10.12691/ajfst-2-2-4
Pub. Date: March 30, 2014Views: 40124 Downloads: 32236Like: 37Citations: 8

lupine phenolic compounds amino acids cake quality

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