Bildiri
Özet Bildiri
Uluslararası
2013
Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties
The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus"
Struga · 24.10.2013–26.10.2013 · 24.10.2013
Atıf için künye
Karaoğlu, M. M., Boz, H., & MALEK, S. (2013). Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties. The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga.
BibTeX
@inproceedings{karaoglu2013-247764,
author = {Karaoğlu, Mehmet Murat and Boz, Hüseyin and MALEK, S},
title = {Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties},
booktitle = {The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus"},
address = {Struga},
year = {2013},
url = {https://akademik.atauni.edu.tr/yayinlar/247764-effeets-of-whole-fiour-from-roasted-wheat-and-barley-grain-on-the-cake-textural}
}