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Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

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2018.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000439799000006&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/9893

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