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Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

✍ Scribed by İlkay Pınarlı; MehmetD. Öner; Şenol İbanoğlu


Book ID
105898828
Publisher
Springer
Year
2004
Tongue
English
Weight
216 KB
Volume
219
Category
Article
ISSN
0044-3026

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