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NTIS 바로가기Journal of cereal science, v.78, 2017년, pp.19 - 24
Öztürk, Serpil (Corresponding author. Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Esentepe, Sakarya, Turkey.) , Cerit, İnci , Mutlu, Selime , Demirkol, Omca
Abstract Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities...
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