Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough | AVESİS

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Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough

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YÜKSEL F., KARAMAN S., KAHRAMAN K.

The Food Factor I Barcelona Conference, 2 - 04 November 2016

Publication Type: Conference Paper / Summary Text
Abdullah Gül University Affiliated: Yes