| dc.creator |
HAYIT, FATMA |
|
| dc.creator |
GÜL, Hülya |
|
| dc.date |
2017-07-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:48:43Z |
|
| dc.date.available |
2020-10-06T10:48:43Z |
|
| dc.identifier |
9143fb8f-9c74-43ef-9678-979cb809d8af |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/9143fb8f-9c74-43ef-9678-979cb809d8af/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/66388 |
|
| dc.description |
|
|
| dc.language |
tur |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Tam karabuğday unu ve transglutaminaz ilavesinin kısmi pişirilerek dondurulmuş ekşi mayalı ekmeklerin fiziksel ve tekstürel özellikleri üzerine etkisi |
|
| dc.type |
info:eu-repo/semantics/article |
|