EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH. - Egyptian Knowledge Bank - troweb

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EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH.

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Last updated: 04 Jan 2025

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