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Kimya Seyyedcheraghi
Kimya Seyyedcheraghi
Dr.
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Food Sciences
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THE EFFECT OF THE USING CORN FLOUR LEVEL AND ADDITIVE TYPE ON QUALITY OF CORN BREAD
Authors: Halis Gürbüz Kotancilar, Hilal Güdük,
Kimya Seyyedcheraghi
Published: 2018 ,
Middle East Journal of Science
DOI: 10.23884/mejs.2018.4.2.04
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