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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 6
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Research Article

The effect of browning intensity on the protein quality of qurshallah

Baderah M. Abu-Dweih, Salma Kh. Tukan, Hamed R. Takruri Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, Jordan
Pages 483-488 | Published online: 06 Jul 2009

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