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Effects of vital wheat gluten, ascorbic acid and datem on bread quality by using response surface methodology
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056786.pdf
Date
1995
Author
Tapucu(Kayserilioğlu), Betül Şefika
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https://hdl.handle.net/11511/9478
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Graduate School of Natural and Applied Sciences, Thesis
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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.