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THE EFFECTS OF FLOUR PROPERTIES AND PROCESSING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF WHITE SALTED SHEETED NOODLE DOUGHS.
THE EFFECTS OF FLOUR PROPERTIES AND PROCESSING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF WHITE SALTED SHEETED NOODLE DOUGHS.
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SALAH MOHAMMED EID
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Saudi Digital Library
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https://drepo.sdl.edu.sa/handle/20.500.14154/55981
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