THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES.
| Autor: | Kılmanoğlu, Hilal1 hilal.kilmanoglu@dpu.edu.tr, Akbaş, Meryem1, Kumcuoğlu, Seher2, Tavman, Şebnem2 |
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| Zdroj: | GIDA: The Journal of Food. 2022, Vol. 47 Issue 6, p1083-1091. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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