Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder | AVESİS

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Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder

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GÜVEN Ö., Çaltinoğlu Ç., ŞENSOY İ., KARAKAYA S.

4th International Conference on Food Digestion, 17 - 19 March 2015

Publication Type: Conference Paper / Summary Text
Middle East Technical University Affiliated: No