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1.
Techno-functional properties of bakery products containing legume and nut flours
Techno-functional properties of bakery products containing legume and nut flours
by
Doğruer, Ilgın, author.
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2.
Investigation of antimicrobial, antioxidant and cytotoxic properties of some green leaf plants
Investigation of antimicrobial, antioxidant and cytotoxic properties of some green leaf plants
by
Çetin, Elif Nur, author.
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3.
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars
by
Çavdaroğlu, Çağrı, author.
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4.
Minor components of olive oils as indicators for the authenticity of virgin olive oils
Minor components of olive oils as indicators for the authenticity of virgin olive oils
by
Uncu, Oğuz, author.
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