PDF-ISSN scientific note FTB Effect of Oven Types on the Characteristics of Biscuits Made
Author : trish-goza | Published Date : 2015-02-23
Doughs were stored at 4 57520C for 6 weeks and at 18 57520C for 6 months respectively Physical characteristics of the biscuit samples such as spread baking loss
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ISSN scientific note FTB Effect of Oven Types on the Characteristics of Biscuits Made: Transcript
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