Effects Of Protease Amylase And Hemicellülase Enzymes On The Dough Rheology And Biscuit Quality

Simple item page
dc.contributor.authorHendek Ertop Müge
dc.contributor.authorAslan Hakiye
dc.date.accessioned2024-03-22T20:37:02Z
dc.date.available2024-03-22T20:37:02Z
dc.date.issued2011
dc.identifier.startpage686
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28188
dc.identifier.volume2
dc.languageEnglish
dc.relation.conferenceNafı International Food Congress Novel Approaches İn Food Industry
dc.relation.conferencecityİzmir
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleEffects Of Protease Amylase And Hemicellülase Enzymes On The Dough Rheology And Biscuit Quality
dc.typeConference Proceedings
local.event.enddate18.05.2011
local.event.printdate16.05.2011
local.event.startdate16.05.2011
local.import.id280083-3874542
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID280083
local.item.yazarID3874542
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

Files

Collections

Bildiriler