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Yalçın, Seda
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Determination of quality characteristic of biscuits including ground yellow popp...
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Kraker Üretiminde Sarı Haşhaş Ezmesi Kullanımının Bazı Fiziksel Özellikler ve Fe...
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Determination of Quality Characteristic of Biscuits Including Ground Yellow Popp...
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Haşhaş ezmesi çeşidinin bisküvi kalite karakteristikleri üzerine etkisi
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Haşhaş ezmesi çeşidinin bisküvi kalite karakteristikleri üzerine etkisi
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Quality Characteristics of Noodle Including Ground Yellow Poppy Seed
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Quality characteristics of noodle including ground yellow poppy seed
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The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats
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The effect of storage on some properties of 3 different ground poppy seed fats
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Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution...
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Related Subjects
Biscuit
Haşhaş tohumu
Poppy Seed
Bisküvi
Celiac,Gluten,Gastronomy tourism,Poppy seed,Buckwheat biscuit
Fat Replacer
Fat,Phenolic,Poppy seed,Storage,Stability
Fenolik
Ground
Haşhaş tohumu,bisküvi,kalite
Kalite
Kraker
Noodle
Phenolic
Poppy Seed Fats
Poppy seed
Poppy seed,Noodle,Phenolic
Poppy seed,biscuit,quality
Quality
Storage
poppy seed,fat replacer,biscuit
Çölyak,Gluten,Gastronomi turizmi,Haşhaş tohumu,Kara buğday bisküvisi
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