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Effect of soymilk substitution on the rheological and sensory properties of salep (traditional Turkish milk beverage)


Effect of soymilk substitution on the rheological and sensory properties of salep (traditional Turkish milk beverage)



International Journal of Food Properties 10(3): 413-420



ISSN/ISBN: 1094-2912

DOI: 10.1080/10942910600813596


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(PDF emailed within 0-6 h: $19.90)

Accession: 022497370

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