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    Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

    Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough by Ahmad Aldughpassi, Tasleem Zafar, Jiwan S. Sidhu, Fatima Al-Hassawi, Mohammad Mirza Abdullah, Amani Al-Othman

    Published 2020-01-01
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