Necmettin Erbakan University Institutional Repositorymetadata only
Sürdürülebilir gastronomik ürün olarak karabuğday unu ve keten tohumu müsilajının glutensiz puding üretiminde kullanımı
gastronomi = gastronomy, karabuğday = buckwheat, puding = pudding, sürdürülebilirlik = sustainability
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