Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties için istatistikler
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| Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties | 2 |
Aylık toplam ziyaret
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| Nisan 2026 | 0 |
| Mayıs 2026 | 0 |
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| Ağustos 2026 | 0 |
| Eylül 2026 | 0 |
| Ekim 2026 | 0 |
