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Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

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The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab. a texture analyzer (TA). a rapid viscoanalyzer (RVA). https://www.rxkaitori.com/product-category/medical-battery/
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