StraussMarianne1954.pdf Public
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- Scholars Archive Admin
- Date Uploaded
- 2017-08-04
- Date Modified
- 2017-08-04
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- passed 2 Files with 2 total versions checked 2024-04-15 14:50:53 -0700
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File Format: pdf (Portable Document Format)File Title: The Effect of Ingredient Variation on Chemically-Leavened Batter and Dough ProductsPage Count: 143File Size: 13773100Original Checksum: 7374acdc163f2e0ee1d20bdbd83b4a94Mime Type: application/pdf
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| User Scholars Archive Admin has attached StraussMarianne1954.pdf to The effect of ingredient variation on chemically-leavened batter and dough products |
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