Please use this identifier to cite or link to this item: http://saruna.mnu.edu.mv/jspui/handle/123456789/13571
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dc.contributor.authorMariyam, Suha-
dc.contributor.authorAishath, Humaina-
dc.contributor.authorHawwa Nafuha, Niyaz-
dc.contributor.authorAishath, Naila-
dc.date.accessioned2022-05-23T11:35:47Z-
dc.date.available2022-05-23T11:35:47Z-
dc.date.issued2021-12-
dc.identifier.citationMariyam, Suha (2021). Sensory properties of white bread enriched with lemon juice, corn flour and baking soda, 9(2), 38-47.en_US
dc.identifier.issn2308-5959-
dc.identifier.urihttp://saruna.mnu.edu.mv/jspui/handle/123456789/13571-
dc.publisherResearch Development Office, The Maldives National Universityen_US
dc.relation.ispartofseriesMNJR;9-
dc.titleSensory properties of white bread enriched with lemon juice, corn flour and baking sodaen_US
dc.typeArticleen_US
Appears in Collections:Volume 9, Number 2, December 2021

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