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Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup |
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| Authors: | Tekmile Cankurtaran Hacer Ceylan Nermin Bilgiçli |
| Affiliation: | Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey |
| Abstract: | |
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