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Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological,technological and some nutritional properties |
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| Authors: | Muhammet Ar?c? Görkem Özülkü Burcu Kahraman Ru?en Metin Y?ld?r?m Ömer Said Toker |
| Affiliation: | Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Y?ld?z Technical University, Istanbul, Turkey |
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