Search Results - S. Mohd, Ahmadi

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    Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

    Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology by Azwin, Ahmad, Mimi Sakinah, A. M., S. Mohd, Ahmadi

    Published 2016
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