Cite
HARVARD Citation
Özdemir, N. et al. (2019). The effect of fermentation time on the volatile aromatic profile of tarhana dough. Food science and technology international. pp. 212-222. [Online].
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Özdemir, N. et al. (2019). The effect of fermentation time on the volatile aromatic profile of tarhana dough. Food science and technology international. pp. 212-222. [Online].