Items where Author is "Kaban, G"

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Seyyedcheraghi, K. and Kotancılar, H. G. and Kaban, G (2023) Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert. International Food Research Journal (Malaysia), 30. pp. 229-239. ISSN 2231 7546

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