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  1. 1
    The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes
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  2. 2
    Physicochemical and sensorial properties of optimised roselle-pineapple leather
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  3. 3
    Development of a Gelled Form of Lactic-fermented Green Shell Mussel (Perna Canaliculus)
    by Bohari, Murtuza Hamza
    Published 2016
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