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Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

机译：过热蒸汽和常规烘烤对高纤维面包理化特性的影响

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Rasha Musa Osman Elawad; Tajul A. Yang;
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Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

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