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    Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)
    “… potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10…”
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