INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY | NobleID

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INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY

Identifier:nobleid.org/w1/20260515/9E40C2F6

Type:Journal Article

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Moncef Chouaibi

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