Please use this identifier to cite or link to this item: http://hdl.handle.net/11547/959
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dc.contributor.authorŞAHAN, Y.-
dc.contributor.authorDÜNDAR, N,A-
dc.contributor.authorAYDIN, E.-
dc.contributor.authorKILCI, A.-
dc.contributor.authorDÜLGER, Dilek-
dc.contributor.authorKAPLAN, B, F-
dc.contributor.authorGÖÇMEN, D.-
dc.contributor.authorÇELİK, G.-
dc.date.accessioned2014-03-14T13:52:39Z-
dc.date.available2014-03-14T13:52:39Z-
dc.date.issued2013-
dc.identifier.citationI Physicochemical, Sensorial and Textural Properties. Journal of Agricultural Science. s. 160-198.en_US
dc.identifier.urihttp://hdl.handle.net/11547/959-
dc.titleCharacteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour.en_US
dc.typePresentationen_US
Appears in Collections:GIDA KALİTE KONTROLÜ VE ANALİZİ PROGRAMI --- FOOD QUALITY CONTROL ANALYSIS

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