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Non, makaron va qandolat mahsulotlari sifatini tadqiqot qilish
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This research explores the physical and chemical properties of bread, pasta, and confectionery products. It includes the water activity, gluten content, and various other characteristics of these products
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Premium Content
Non, makaron va qandolat mahsulotlari sifatini tadqiqot qilish
5,000so'm
Betlar soni
11 taFayl hajmi
1001.68 KBFayl turi
.pptx
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