| dc.creator | HAYIT, FATMA | |
| dc.creator | GÜL, HÜLYA | |
| dc.date | 2017-05-20T21:00:00Z | |
| dc.date.accessioned | 2020-10-06T10:48:46Z | |
| dc.date.available | 2020-10-06T10:48:46Z | |
| dc.identifier | 919c053a-68a2-4950-9d11-921e60844e61 | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/919c053a-68a2-4950-9d11-921e60844e61/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/66417 | |
| dc.description | ||
| dc.language | eng | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Optimization of Gluten-Free Bread Formulation by using Response Surface Methodology. | |
| dc.type | info:eu-repo/semantics/conferenceObject |
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