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Aroma compounds and physicochemical and functional properties of traditional Tokat bread
Aroma compounds and physicochemical and functional properties of traditional Tokat bread
Fuente:
Wiley Open Access
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Bibliographic Details
Main Author:
Ali Cingöz
Format:
Artículo Open Access
Published:
Wiley
2024
Subjects:
Food Science & Nutrition
Online Access:
Acceder al recurso
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