The Effects Of Using Different Raw Meterials İn Antioksidant Properties Of Whole Wheat Flour Bread

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dc.contributor.authorArslan Burnaz Nesibe
dc.contributor.authorHendek Ertop Müge
dc.date.accessioned2024-03-22T20:37:05Z
dc.date.available2024-03-22T20:37:05Z
dc.date.issued2013
dc.identifier.startpage228
dc.identifier.urihttps://hdl.handle.net/20.500.12597/28228
dc.languageEnglish
dc.relation.conferenceThe 2nd International Symposium On Traditional Foods From Adriatic To Caucasus
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleThe Effects Of Using Different Raw Meterials İn Antioksidant Properties Of Whole Wheat Flour Bread
dc.typeConference Proceedings
local.event.enddate26.10.2013
local.event.printdate24.10.2013
local.event.startdate24.10.2013
local.import.id4971931-3873134
local.item.editiontypeBasılı
local.item.presentationstylePoster
local.item.scopeUluslararası
local.item.subjectMühendislik Temel Alanı->Gıda Bilimleri Ve Mühendisliği
local.item.typeÖzet Bildiri
local.item.yayinID4971931
local.item.yazarID3873134
local.person.branchMühendislik Ve Mimarlık Fakültesi
person.jobTitleDoçent

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