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Keywords =
protein content and fermentation power
Number of Articles:
1
1
EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).
Volume 34, Issue 8, August 2009, Page
8891-8901
Nagwa M. El-Shimi; A. M. Ihab; M. M. Saad; G. N. Abdel-Rhaman
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