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                                       Details for article 16 of 40 found articles
 
 
  Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey
 
 
Title: Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey
Author: Büyük, Fatih
Sayaslan, Abdulvahit
Gökmen, Süleyman
Şahin, Nazlı
Yetim, Hasan
Appeared in: Journal of food science and technology
Paging: Volume 57 () nr. 3 pages 1032-1040
Year: 2019-10-23
Contents:
Publisher: Springer India, New Delhi
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 16 of 40 found articles
 
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