EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS
Open Access
- 1 January 2018
- journal article
- Published by Scientific Web Journals (SWJ) in Food and Health
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
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