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Browsing 2017 - Applied by Subject "Free fatty acids, Hard dough biscuits, Organoleptic properties, Peroxide value, Total carbonyl content."

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Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis

Senarathna, H.W.U.N.; Navaratne, S.B. (Creative Commons Attribution-ShareAlike 4.0 International License, 2017-01)

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