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A study to design a composite mixture containing plantain, whey and hemp as an egg substitute suitable for chocolate brownie

2017/FN-4

T552

Sakshi Surana

A study to design a composite mixture containing plantain, whey and hemp as an egg substitute suitable for chocolate brownie

Subjects--Topical Terms:
FOOD SCIENCE

Dewey Class. No.: 2017/FN-4

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