Statistics for Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties
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| Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties | 0 |
Total visits per month
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| May 2024 | 0 |
| June 2024 | 0 |
| July 2024 | 0 |
| August 2024 | 0 |
| September 2024 | 0 |
| October 2024 | 0 |
| November 2024 | 0 |