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    Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

    Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread by Saad Ahmed M., Elmassry Ragab A., Wahdan Khaled M.M., Ramadan Fawzy Mohamed

    Published 2015-01-01
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