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  1. 1
    Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates

    Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates von Tacer-Caba, Z, Nilufer-Erdil, D, Boyacioglu, M.H, Ng, P.K.W


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  2. 2
    Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours

    Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours von Boyacioglu, M.H, D'Appolonia, B.L

    Veröffentlicht in Cereal chemistry

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  3. 3
    Characterization and utilization of durum wheat for breadmaking III. Staling properties of bread baked from bread wheat flours and durum wheat flours

    Characterization and utilization of durum wheat for breadmaking III. Staling properties of bread baked from bread wheat flours and durum wheat flours von Boyacioglu, M.H, D'Appolonia, B.L

    Veröffentlicht in Cereal chemistry

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  4. 4
    Characterization and utilization of durum wheat for breadmaking. II. Study of flour blends and various additives

    Characterization and utilization of durum wheat for breadmaking. II. Study of flour blends and various additives von Boyacioglu, M.H, D'Appolonia, B.L

    Veröffentlicht in Cereal chemistry

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