Effects Of Protease, Alpha Amylase And Hemicellulase Enzymes On The Dough Rheology And Biscuit Quality

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dc.contributor.authorHendek Ertop Müge
dc.contributor.authorAslan Hakiye
dc.date.accessioned2024-03-22T20:37:04Z
dc.date.available2024-03-22T20:37:04Z
dc.date.issued2011
dc.identifier.startpage686
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28217
dc.languageEnglish
dc.relation.conferenceNafı International Food Congress
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleEffects Of Protease, Alpha Amylase And Hemicellulase Enzymes On The Dough Rheology And Biscuit Quality
dc.typeConference Proceedings
local.event.enddate29.05.2011
local.event.printdate26.05.2011
local.event.startdate26.05.2011
local.import.id4972619-3873601
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID4972619
local.item.yazarID3873601
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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