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445-454
Key words: Physico-chemical quality, microbiological quality, wheat flour, Thrace
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SYNTHESIS OF MICROBIOLOGICALLY ACTIVE SUBSTANCES ON THE BASIS OF ACETYLENIC AMINO ALCOHOLS
A. Âsaui atyndaġy Halyk̦aralyk̦ k̦azak̦-tùrìk universitetìnìn̦ habaršysy
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International Journal of Secondary Metabolite
Yavuz YÜKSEL, Mustafa Kürşat DEMİR
Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
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İpek Yolu Coğrafyasının Ortak Kültürel Değeri “Kurut”
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Bazı Özel Amaçlı Unların Kalite Özellikleri
Nazlı YEYİNLİ SAVLAK, Ergun KÖSE
Turkish Journal of Veterinary and Animal Sciences
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Turkish Journal of Veterinary and Animal Sciences
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