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    Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

    Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger oleh Abdalbasit Adam Mariod, Mohamed Abd Elagdir

    Diterbitkan 2024-12-01
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