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MOLEKÜLER GASTRONOMİ TEKNİKLERİ İLE ÜRÜN GELİŞTİRME DENEMELERİ: TÜRK KAHVELİ SÜT HELVASI ÖRNEĞİ̇, 98-118
PRODUCT DEVELOPMENT EXPERİMENTS WİTH MOLECULAR GASTRONOMY TECHNİQUES: THE CASE OF TURKİSH COFFEE MİLK HALVA
http://dx.doi.org/10.29228/SOBIDER.72068
Mehmet Berkay YÜCEER -Nurten BEYTER
Abstract
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