Effects of variety and flour extraction rate on the phytic acid content of yufka Turkish flat bread | AVESİS

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Effects of variety and flour extraction rate on the phytic acid content of yufka Turkish flat bread

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TÜRKSOY S., ÖZKAYA B., AKBAŞ Ş., ÖZKAYA H.

Bosphorus 2008, ICC ınternational conference, 24 - 26 April 2008

Publication Type: Conference Paper
Ankara University Affiliated: Yes