Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins

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Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer

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Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives

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Utilization of Dehydrated Mushroom Flour in Some Functional Food Products

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Ferulic Acid in Foods: An Overview

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