NİLGÜN ERTAŞ
(Konya Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Konya, Türkiye)
Yıl: 2016Cilt: 2Sayı: 4ISSN: 2149-0473 / 2149-0473Sayfa Aralığı: 147 - 158İngilizce

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THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS
Fen > Mühendislik > Gıda Bilimi ve Teknolojisi
DergiAraştırma MakalesiErişime Açık
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