| dc.creator | HAYIT, FATMA | |
| dc.creator | Gül, Hülya | |
| dc.date | 2016-04-17T21:00:00Z | |
| dc.date.accessioned | 2020-10-06T10:31:25Z | |
| dc.date.available | 2020-10-06T10:31:25Z | |
| dc.identifier | 6c928623-6a14-4181-91cb-e2a3407f2e91 | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/6c928623-6a14-4181-91cb-e2a3407f2e91/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/62768 | |
| dc.description | ||
| dc.language | eng | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Effect of Whole Buckwheat Flour and Transglutaminase on the Textural Properties of Sourdough Breads | |
| dc.type | info:eu-repo/semantics/conferenceObject |
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