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Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert
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Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert
Ayar, Ahmet
URI:
https://doi.org/
https://hdl.handle.net/20.500.12619/67546
https://doi.org/10.1016/j.foodhyd.2007.11.014
Date:
2009
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