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Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour.
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| dc.contributor.author | ŞAHAN, Y.
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| dc.contributor.author | DÜNDAR, N,A
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| dc.contributor.author | AYDIN, E.
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| dc.contributor.author | KILCI, A.
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| dc.contributor.author | DÜLGER, Dilek
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| dc.contributor.author | KAPLAN, B, F
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| dc.contributor.author | GÖÇMEN, D.
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| dc.contributor.author | ÇELİK, G.
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| 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 |
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