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DONDURULMUŞ EKMEK HAMURU VE SON ÜRÜN KALİTESİNİN İYİLEŞTİRİLMESİNDE FORMÜL BİLEŞENLERİNİN ETKİLERİ.

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    • Alternate Title:
      THE IMPACTS OF FORMULATION COMPONENTS ON IMPROVEMENT OF FROZEN BREAD DOUGH AND FINAL PRODUCT QUALITY.