Bildiri
Uluslararası
2013
The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey
The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus
Ohrid · 24.10.2013–26.10.2013 · 24.10.2013
Atıf için künye
Boz, H., & Karaoğlu, M. M. (2013). The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey. The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, Ohrid.
BibTeX
@inproceedings{boz2013-247760,
author = {Boz, Hüseyin and Karaoğlu, Mehmet Murat},
title = {The Effects of Cooking Time Sucrose and Glucose Syrup on Sugar and Total Phenolic Content of Mulberry Leather Pestil A Traditional Product in Turkey},
booktitle = {The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus},
address = {Ohrid},
year = {2013},
url = {https://akademik.atauni.edu.tr/yayinlar/247760-the-effects-of-cooking-time-sucrose-and-glucose-syrup-on-sugar-and-total}
}