Investigation Of Fermentation Conditions For Sourdough By Lactobacillus Curvatus N19: An Optimization Study

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dc.contributor.authorGül Latife Betül
dc.contributor.authorGül Osman
dc.contributor.authorÇon Ahmet Hilmi
dc.date.accessioned2024-03-22T20:39:51Z
dc.date.available2024-03-22T20:39:51Z
dc.date.issued2020
dc.identifier.urihttps://www.eurasianbiochem.org/bildiri20taslaklarC4B1/Abstract_Book_EurasianBioChem_2020.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12597/29044
dc.languageEnglish
dc.relation.conferenceIv. Uluslararası Mesleki Ve Teknik Bilimler Kongresi
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleInvestigation Of Fermentation Conditions For Sourdough By Lactobacillus Curvatus N19: An Optimization Study
dc.typeConference Proceedings
local.event.enddate20.03.2020
local.event.printdate20.03.2020
local.event.startdate19.03.2020
local.import.id6294501-4733664
local.item.editiontypeElektronik
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID6294501
local.item.yazarID4733664
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleProfesör

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