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Serpil Şahin Prof. Dr. ORTA DOĞU TEKNİK ÜNİVERSİTESİ
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1 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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