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Serpil Şahin
Prof. Dr.
ORTA DOĞU TEKNİK ÜNİVERSİTESİ
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1
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Review
0000-0002-4334-2874
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Summary
Publications
Peer Review
Research Fields
Food Technology
Institution
ORTA DOĞU TEKNİK ÜNİVERSİTESİ
Publications
EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY
Authors: Gülüm Sumnu,
Serpil Sahin
, Eda Berk
Published: 2017 ,
The Journal of Food
DOI: -
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The Journal of Food
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Journal of Agricultural Sciences
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The Journal of Food
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