Effects of vital wheat gluten, ascorbic acid and datem on bread quality by using response surface methodology

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1995
Tapucu(Kayserilioğlu), Betül Şefika
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https://hdl.handle.net/11511/9478
Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats
B. Ş. Tapucu(Kayserilioğlu), “Effects of vital wheat gluten, ascorbic acid and datem on bread quality by using response surface methodology,” Middle East Technical University, 1995.
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