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Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase
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Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase
Ödeş, Nahide; GÜL, Hülya
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http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/74636
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