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    Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.

    Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach. od Behzad, Nasehi, Mortazavi, Syed Ali, Razavi, Syed Mohamadali, Tehrani, Mostafa Mazaher, Karim, Roselina

    Izdano 2009
    Preuzmi cijeli tekst
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