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The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae

Nader R Abdelsalam

, Doaa A Sadek, Omyma El-Sayid Shaltot, Mona Mohamad Sharf, Amro Abd El-Fatah Amara

Published: 4 May 2018

by Lupine Publishers

in Concepts of Dairy & Veterinary Sciences

Concepts of Dairy & Veterinary Sciences , Volume 1, pp 1-7; https://doi.org/10.32474/cdvs.2018.01.000109

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