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Borlu, Melike Huri
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Issue Date
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Aug-2009
Lavaş ekmeğine farklı seviyelerde keten (Linum usitatissimum) tohum unu katkılamasının hamur ve ekmek özellikleri üzerine etkisi, omega 3, omega 6 ve lignan açısından değişimin belirlenmesi
Borlu, Melike Huri