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    The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.

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    Date
    1999
    Author
    Keya, EL
    Mugambi, PM
    Type
    Article; es
    Language
    en
    Metadata
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    URI
    http://www.ajol.info/index.php/dai/article/view/15532
    http://hdl.handle.net/11295/89322
    Citation
    Discovery and Innovation Vol 11, No 1 (1999)
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    • Faculty of Agriculture & Veterinary Medicine (FAg / FVM) [5481]

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