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Physical and spectroscopic characterization of bakery products made from different flour mixtures
Physical and spectroscopic characterization of bakery products made from different flour mixtures
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Tuna, Ayça, author.
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Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
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Akkuş, Zeynep Aysun, author.
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Development of high stability antioxidant emulsions based on citrus and fig pectins
Development of high stability antioxidant emulsions based on citrus and fig pectins
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Büyük, Miray, author.
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Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
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Başer, Filiz, author.
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The effect of enzyme use on the formation of carbonyls and structural properties of cakes
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
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Er, Ayşe Ege, author.
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Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
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Hoşer, Ezgi, author.
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