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Use of various roast (kavurga) flours in production of tulumba dessert and some characteristics of desserts
Home
Publications
Use of various roast (kavurga) flours in production of tulumba dessert and some characteristics of desserts
Use of various roast (kavurga) flours in production of tulumba dessert and some characteristics of desserts
IÇ
Ilyas Çelik
Ilyas Çelik
GT
Gözde Tümer
Gözde Tümer
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1 January 2020
journal article
Published by
Scientific Web Journals (SWJ)
in
Food and Health
p.
170-176
https://doi.org/10.3153/fh20018
Abstract
No abstract available