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PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
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![PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD](https://www.researchgate.net/publication/363550775/figure/tbl5/AS:11431281099303030@1669244784498/The-results-of-farinograph-values-with-different-pumpkin-oil-supplements-PO_Q320.jpg)
PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
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PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
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A -Middle Ordovician shale of the Hanadir Member of the Qasim Formation... | Download Scientific Diagram
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PDF) THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
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