FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ | Zendy

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FARKLI ORANLARDA PEYNİR ALTI SUYU KULLANIMININ BEYAZ VE TAM BUĞDAY UNLARINDAN ÜRETİLEN EKMEKLERİN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Author(s) -

Zeynep CANSIZ,

Cihadiye Candal,

Ceren Mutlu,

Sultan ArslanTontul,

Recai Ercan,

Mustafa Erbaş

Publication year - 2019

Publication title -

gida / the journal of food

Language(s) - Turkish

Resource type - Journals

eISSN - 1309-6273

pISSN - 1300-3070

DOI - 10.15237/gida.gd19066

Subject(s) - physics , zoology , mathematics , biology

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