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Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana
Anil, Munir, Durmus, Yusuf, Tarakci, ZekaiVolume:
ahead-of-p
Journal:
Nutrition & Food Science
DOI:
10.1108/nfs-03-2020-0082
Date:
May, 2020
File:
PDF, 253 KB
2020