Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips için istatistikler
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| Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips | 2 |
Aylık toplam ziyaret
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| Eylül 2025 | 0 |
| Ekim 2025 | 0 |
| Kasım 2025 | 0 |
| Aralık 2025 | 0 |
| Ocak 2026 | 0 |
| Şubat 2026 | 0 |
| Mart 2026 | 0 |
