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"L. Fadayi Eshkiki"
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Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ
by
S.M. Sadeghi
,
M. Tayefe
,
L
.
Fadayi Eshkiki
,
K. Ghiasvand
Published in
Majallah-i pizhūhishhā-yi ʻulūm va ṣanāyiʻ-i ghaz̲āyī-i Īrāni
(01.12.2023)
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The effect of rice bran addition on bread acrylamide content and textural properties
by
fadayi Eshkiki, leili
,
Tayefe, Mandana
Published in
Ulūm va ṣanāyi̒-i ghaz̠āyī
(01.06.2022)
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engineering
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acrylamide
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antioxidant
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ascorbil palmitate
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bakery products
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hydrothermal
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molded bread
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