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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
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Lipase Catalyzed Acidolysis of Tripalmitin with Hazelnut Oil Fatty Acids and Stearic Acid To Produce Human Milk Fat Substitutes
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Enrichment of Hazelnut Oil with Long Chain w-3 PUFAs by Lipase-Catalyzed Acidolysis: Optimization by RSM
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology RSM
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