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  1. 1
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review
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  2. 2
    Industria de la Panificacin̤

    Industria de la Panificacin̤

    Industria de la Panificacin̤
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  3. 3
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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  4. 4
    The effects of green tea extract on soy bread physical properties and total phenolic content

    The effects of green tea extract on soy bread physical properties and total phenolic content

    The effects of green tea extract on soy bread physical properties and total phenolic content
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  5. 5
    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Enhancing soy-wheat breadmaking properties using physically-modified soy flour
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  6. 6
    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤
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  7. 7
    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
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  8. 8
    Development of organic breads and confectionery

    Development of organic breads and confectionery

    Development of organic breads and confectionery
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  9. 9
    Improving the quality of gluten free products

    Improving the quality of gluten free products

    Improving the quality of gluten free products
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  10. 10
    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease
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  11. 11
    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
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  12. 12
    Baked goods production , industry report

    Baked goods production , industry report

    Baked goods production , industry report
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