| dc.creator |
Nayır, Nahide |
|
| dc.creator |
GÜL, Hülya |
|
| dc.date |
2019-04-17T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:31:53Z |
|
| dc.date.available |
2020-10-06T10:31:53Z |
|
| dc.identifier |
7029b09d-6ac1-4553-96a1-b2ebc7aa0827 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/7029b09d-6ac1-4553-96a1-b2ebc7aa0827/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/63110 |
|
| dc.description |
|
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
IMPROVEMENT OF THE RHEOLOGICAL PROPERTIES OF WHEAT FLOURDOUGHS CONTAINING VARIOUS CONCENTRATIONS OF GRAPE SEED FLOUR BYUSING GLUCOSE OXIDASE |
|
| dc.type |
info:eu-repo/semantics/conferenceObject |
|