The effect of browning intensity on the protein quality of qurshallah

Author: Abu-Dweih Baderah M.   Tukan Salma Kh.   Takruri Hamed R.  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.51, Iss.6, 2000-11, pp. : 483-488

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