Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation için istatistikler
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| Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation | 0 |
Aylık toplam ziyaret
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| Temmuz 2024 | 0 |
| Ağustos 2024 | 0 |
| Eylül 2024 | 0 |
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
