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Betül Oskaybas
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BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
Authors: Betül Oskaybas , Ayşe Özbey , Levent Yurdaer Aydemir , Kevser Kahraman
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD22116
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The Journal of Food
The Journal of Food
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