The Comparison Of Antioxidant Characteristics Of Traditional Dough Tarhana Of Kastamonu And Tarhana’s From Other Regions.

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dc.contributor.authorİçli Nesrin
dc.contributor.authorTahmas Kahyaoğlu Deren
dc.date.accessioned2024-03-22T20:37:48Z
dc.date.available2024-03-22T20:37:48Z
dc.date.issued2018
dc.identifier.startpage86
dc.identifier.uriwww.traditionalfoods2018.com
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28456
dc.languageEnglish
dc.relation.conferenceThe 4th International Symposium On “Traditional Foods From Adriatic To Caucasus
dc.relation.conferencecityGirne
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Comparison Of Antioxidant Characteristics Of Traditional Dough Tarhana Of Kastamonu And Tarhana’s From Other Regions.
dc.typeConference Proceedings
local.event.enddate21.04.2018
local.event.printdate21.04.2018
local.event.startdate19.04.2018
local.import.id4964547-3868075
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı > Gıda Bilimleri Ve Mühendisliği > Gıda Kimyası
local.item.typeÖzet Bildiri
local.item.yayinID4964547
local.item.yazarID3868075
local.person.branchSağlık Bilimleri Fakültesi
person.jobTitleDoçent

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