Statistics for Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
Total visits
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| Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties | 0 |
Total visits per month
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| November 2024 | 0 |
| December 2024 | 0 |
| January 2025 | 0 |
| February 2025 | 0 |
| March 2025 | 0 |
| April 2025 | 0 |
| May 2025 | 0 |
File Visits
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| PGIATAR_31_3_25.pdf | 1 |