| dc.creator |
Ödeş, Nahide |
|
| dc.creator |
GÜL, Hülya |
|
| dc.date |
2019-11-30T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:37:45Z |
|
| dc.date.available |
2020-10-06T11:37:45Z |
|
| dc.identifier |
e4ecc10a-99da-4c4e-b449-948fd37e1e0f |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/e4ecc10a-99da-4c4e-b449-948fd37e1e0f/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/74636 |
|
| dc.description |
|
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase |
|
| dc.type |
info:eu-repo/semantics/article |
|