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CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION

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THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)

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EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS

Şeyma HALLAÇ, Dilek DÜLGER ALTINER