NİLGÜN ERTAŞ
(Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Koycegiz Campus, Konya, Turkey)
Yıl: 2018Cilt: 4Sayı: 1ISSN: 2602-2834 / 2602-2834Sayfa Aralığı: 9 - 18İngilizce

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EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS
Fen > Mühendislik > Gıda Bilimi ve Teknolojisi
DergiAraştırma MakalesiErişime Açık
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