A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols

A Study of the Production of Hamam Bread with the Sponge and Dough Method and Its Effect on the Stability of Lactulose and Some Phytosterols

الكاتب : Ajo , Rawan Yousef Mustafa

تصنيف: اقتصاديات المنزل ,

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