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Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni
by
PINARH, Ilkay
,
ÖNER, Mehmet D
,
IBANOGLU, Senol
Published in
European food research & technology
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European Food Research & Technology
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Differential Scanning Calorimetry
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Food Industries
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Macaroni
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Protein Digestibility
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