Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties için istatistikler
Toplam ziyaret
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| Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties | 0 |
Aylık toplam ziyaret
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| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
| Nisan 2025 | 0 |
| Mayıs 2025 | 0 |
| Haziran 2025 | 0 |
