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Vol. 2 No. 2 (2023): December, 2023 (In Progress)
Vol. 2 No. 2 (2023): December, 2023 (In Progress)
Published:
2023-09-22
Articles
Fermentation characteristics and bread baking attributes of bread dough fermented with glutinous rice
Zhao Jie
48-54
pdf
Postbiotics and their application in food and nutrition: a perspective
MERIH KIVANÇ
55-57
pdf
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