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2010•Unpublished venueRequires access

Effects of wheat flour substitution with sinin rice flour on qualities of butter cake.

U. Tongtangwong, Suntaree Suwonsichon

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Key concepts: Substitution (logic), Food science, Wheat flour, Rice flour, Mathematics, Chemistry, Raw material, Computer science

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Effects of wheat flour substitution with sinin rice flour on qualities of butter cake. — Research Paper | ScholarLens