Effects Of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry

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dc.contributor.authorAtasoy Rabia
dc.contributor.authorHendek Ertop Müge
dc.date.accessioned2024-03-22T20:37:02Z
dc.date.available2024-03-22T20:37:02Z
dc.date.issued2021
dc.identifier.endpage362
dc.identifier.isbn978-625-8061-24-6
dc.identifier.issue1
dc.identifier.startpage362
dc.identifier.urihttps://www.isarconference.org/palandoken3
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28185
dc.identifier.volume1
dc.languageEnglish
dc.relation.conferenceIsarc 3.Uluslararası Palandöken Bilimsel Çalışmalar Kongresi
dc.relation.conferencecityErzurum
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleEffects Of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry
dc.typeConference Proceedings
local.event.enddate12.12.2021
local.event.printdate20.12.2021
local.event.startdate11.12.2021
local.import.id7353508-5881718
local.item.editiontypeElektronik
local.item.presentationstyleSözlü Sunum
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı > Gıda Bilimleri Ve Mühendisliği > Gıda Bilimi > Tahıl Teknolojisi > Gıda Teknolojileri
local.item.typeÖzet Bildiri
local.item.yayinID7353508
local.item.yazarID5881718
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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