DSpace Repository
Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour.
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | ŞAHAN, Y.
|
|
| dc.contributor.author | DÜNDAR, N,A
|
|
| dc.contributor.author | AYDIN, E.
|
|
| dc.contributor.author | KILCI, A.
|
|
| dc.contributor.author | DÜLGER, Dilek
|
|
| dc.contributor.author | KAPLAN, B, F
|
|
| dc.contributor.author | GÖÇMEN, D.
|
|
| dc.contributor.author | ÇELİK, G.
|
|
| dc.date.accessioned | 2014-03-14T13:52:39Z | |
| dc.date.available | 2014-03-14T13:52:39Z | |
| dc.date.issued | 2013 | |
| dc.identifier.citation | I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural Science. s. 160-198. | en_US |
| dc.identifier.uri | http://hdl.handle.net/11547/959 | |
| dc.title | Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. | en_US |
| dc.type | Presentation | en_US |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
|
There are no files associated with this item. |
|||