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Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality

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dc.contributor.author Uca, Merve
dc.date.accessioned 2024-04-15T05:58:50Z
dc.date.available 2024-04-15T05:58:50Z
dc.date.issued 2021
dc.identifier.issn 2322-0007
dc.identifier.uri http://hdl.handle.net/11547/11460
dc.description.abstract The study was carried out on 28 elite boxers from Sakarya Boxing Club of the volunteer participants of our study. The tension, the body temperature and the pulse of participants were checked at the beginning of the study, during the study and after the study. Before training and match in systolic and diastolic tension values, after training and match in sytolic tension values observed significant differences, but in the other tension, values were not observed any differences. Before training and match in body temperature values were observed differences, in the other values were not observed any significant differences. Before training and match were not observed significant differences in the pulse values, but after training and match, we observed differences in the pulse values. tr_TR
dc.language.iso en tr_TR
dc.relation.ispartofseries 9;1
dc.subject DIETARY FIBER tr_TR
dc.subject RHEOLOGICAL CHARACTERISTICS tr_TR
dc.title Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality tr_TR
dc.type Article tr_TR


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