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Author: Büşra Fatma Bilgiç
1 Articles are founded.
Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
Korean J Food Sci Anim Resour 2018;38(1):78-87.
https://doi.org/10.5851/kosfa.2018.38.1.78
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https://doi.org/10.5851/kosfa.2018.38.1.78