| dc.creator | Hayıt, Fatma | |
| dc.creator | GÜL, Hülya | |
| dc.date | 2018-04-10T21:00:00Z | |
| dc.date.accessioned | 2020-10-06T11:23:02Z | |
| dc.date.available | 2020-10-06T11:23:02Z | |
| dc.identifier | c67ac1dc-2a20-47b6-bf64-f07edab06ceb | |
| dc.identifier | https://avesis.sdu.edu.tr/publication/details/c67ac1dc-2a20-47b6-bf64-f07edab06ceb/oai | |
| dc.identifier.uri | http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/71658 | |
| dc.description | ||
| dc.language | eng | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology | |
| dc.type | info:eu-repo/semantics/conferenceObject |
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