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Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread

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Kamaljit, K., K. Amarjeet and S.T. Pal,, 2011. Analysis of ingredients, functionality, formulation optimization and shelf life evaluation of high fiber bread.. Am. J. Food Technol., 6: 306-313.

DOI: 10.3923/ajft.2011.306.313

URL: http://scialert.net/abstract/?doi=ajft.2011.306.313

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