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Continue to ChatThe Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat - https://dergipark.org.tr/tr/pub/jabs/issue/41666/503303
The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat - https://dergipark.org.tr/tr/pub/jabs/issue/41666/503303