{"title":"Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates","authors":"Shereen L. Nassef, Hoda H. A. Hafez, A. Aly","doi":"10.21608/ajas.2023.176250.1201","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":115841,"journal":{"name":"Assiut Journal of Agricultural Sciences","volume":"91 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Assiut Journal of Agricultural Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ajas.2023.176250.1201","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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