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Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372-1378]

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dc.contributor.authorToker, Omer Said
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorKaraman, Safa
dc.contributor.authorDogan, Mahmut
dc.contributor.institutionauthorTOKER, Ömer Said
dc.date.accessioned2026-06-27T13:17:48Z
dc.date.issued2012
dc.description.urihttps://doi.org/10.1007/s11947-012-0908-4
dc.identifier.doi10.1007/s11947-012-0908-4
dc.identifier.endpage2631
dc.identifier.issn1935-5130
dc.identifier.issue6
dc.identifier.startpage2630
dc.identifier.urihttps://hdl.handle.net/20.500.14981/51593
dc.identifier.volume5
dc.identifier.wos000309869700061
dc.language.isoeng
dc.publisherSPRINGER
dc.relation.ispartofFOOD AND BIOPROCESS TECHNOLOGY
dc.subjectFood Science & Technology
dc.titleOptimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372-1378]
dc.typeLetter
dspace.entity.typePublication
local.import.sourceWOS

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