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Moisture contents of fruit cake samples as affected by storage at room temperature

Moisture contents of fruit cake samples as affected by storage at room temperature

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Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study the effect of table sugar substitution by fruit flour as carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates (Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten...

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