Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs
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Published:2024-03
Issue:
Volume:35
Page:100887
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ISSN:1878-450X
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Container-title:International Journal of Gastronomy and Food Science
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language:en
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Short-container-title:International Journal of Gastronomy and Food Science
Author:
Akcan TolgaORCID,
Önel Ecem,
Ergezer Haluk
Funder
Pamukkale Üniversitesi
Cited by
1 articles.
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