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August 27, 2024Adıyaman Üniversitesi Mühendislik Bilimleri DergisiOpen Access

Modeling changes in the quality attributes of couscous cooked with ohmic heating

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BOBasri OmaçAGAli GöksuEIErdem Işık

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Omaç et al. (2024) studied this question.

synapsesocial.com/papers/68e5ab93b6db643587545791https://doi.org/10.54365/adyumbd.1473698
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