EXPLORING THE POTENTIAL OF SPROUTED SOYBEAN AND SESAME HULL TO INCREASE NUTRITIONAL VALUE OF ICE CREAM
- Citation:
- El-Maksoud, A. A. A., M. A. Hesarinejad, and T. G. Abedelmaksoud,
"EXPLORING THE POTENTIAL OF SPROUTED SOYBEAN AND SESAME HULL TO INCREASE NUTRITIONAL VALUE OF ICE CREAM",
FOOD SYSTEMS, vol. 6, issue 3, pp. 403-408, 2023.
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