Statistics for Study of physicochemical, biochemical and rheological characteristics of soft wheat bran incorporation into white flour on the sensory qualities of biscuits (At the O.A.I.C's national laboratory)
Total visits
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| Study of physicochemical, biochemical and rheological characteristics of soft wheat bran incorporation into white flour on the sensory qualities of biscuits (At the O.A.I.C's national laboratory) | 2 |
Total visits per month
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| October 2025 | 0 |
| November 2025 | 0 |
| December 2025 | 0 |
| January 2026 | 0 |
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| March 2026 | 1 |
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File Visits
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| Salma, Hanane.pdf | 5 |