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THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS

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dc.contributor.authorHendek Ertop, Müge
dc.contributor.authorÖztürk Sarikaya, S. Beyza
dc.date.accessioned2026-01-02T23:53:33Z
dc.date.issued2017-01-01
dc.description.urihttps://doi.org/10.15237/gida.gd17033
dc.description.urihttps://dx.doi.org/10.15237/gida.gd17033
dc.identifier.doi10.15237/gida.gd17033
dc.identifier.eissn1309-6273
dc.identifier.endpage843
dc.identifier.issn1300-3070
dc.identifier.openairedoi_dedup___::12ae9a363ff7d8230ecc0caf6b460fd5
dc.identifier.orcid0000-0002-7820-4260
dc.identifier.startpage834
dc.identifier.urihttps://hdl.handle.net/20.500.12597/36335
dc.identifier.volume42
dc.publisherAssociation of Food Technology, Turkey
dc.relation.ispartofGIDA / THE JOURNAL OF FOOD
dc.rightsOPEN
dc.titleTHE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS
dc.typeArticle
dspace.entity.typePublication
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