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Journal: Foods, 2018
Volume: 7
Number: 31
Article:
Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)
Authors:
by
Shirin Pourafshar, Kurt A. Rosentrater and Padmanaban G. Krishnan
Link:
https://www.mdpi.com/2304-8158/7/3/31
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