Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 893
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- Article
Works matching AU Z., Noroul Asyikeen
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A new source of Saccharomyces cerevisiae as a leavening agent in bread making.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 967
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- Article