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Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality |
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| Authors: | A Büşra Madenci Nermin Bilgiçli |
| Affiliation: | 1. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University, , Konya, Turkey;2. Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, , Konya, Turkey |
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