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Iconic Research And Engineering Journals, 2019
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European Food Research and Technology, 2008
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Original article Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis
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2000
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Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy
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International Journal of Food Science & Technology, 2008
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Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis
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