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Antimicrobial Properties and Sensory Evaluation of Bread Enriched with Green Coffee Beans (GCB)
Antimicrobial Properties and Sensory Evaluation of Bread Enriched with Green Coffee Beans (GCB)
2020
Ummi Kalthum Ibrahim
M D L R L Si-Hien
M.U.H. Suzihaque
Syafiza Abd Hashib
S. F. A. Karim
Keywords:
Sensory system
green coffee
Food science
Biology
Antimicrobial
Correction
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