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Autor:
Bagdat ES; Kahramankazan Vocational School, Food Processing Department, Program of Food Technology, Başkent University, Ankara, Türkiye., Kutlu G; Faculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary Arts, Ankara Medipol University, Ankara, Türkiye., Tornuk F; Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, Yildiz Technical University, Istanbul, Türkiye.; Faculty of Health Sciences, Department of Nutrition and Dietetics, Sivas Cumhuriyet University, Sivas, Türkiye.
Publikováno v:
Journal of food science [J Food Sci] 2024 Aug; Vol. 89 (8), pp. 4688-4703. Date of Electronic Publication: 2024 Jul 16.