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Publications by A. Farahnaky

Physicochemical Properties of Partbaked Breads

International Journal of Food Properties
Food Science
2008English

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Physicochemical Properties of Formalized Proteins

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Physicochemical Properties ofPlanorbis Corneuserythrocruorin

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Physicochemical Properties of Various Shellac Types

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Physicochemical Properties of PEG-Grafted Liposomes

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Physicochemical Properties of Ox-Brain Gangliosides

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Quality Characteristics of Maize Flours and Breads

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Some Physicochemical Properties of Human Fibrinogen

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