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Bildiri Poster Uluslararası 2016

Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties

Mehmet Murat Karaoğlu, Hüseyin Boz, Sanaz MALEK

The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus ss. 205 · Struga (Ohrid Lake) · 24.10.2016 · 24.10.2016

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Karaoğlu, M. M., Boz, H., & MALEK, S. (2016). Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties. The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus, Struga (Ohrid Lake) (ss. 205).

BibTeX 
@inproceedings{karaoglu2016-247768,
  author = {Karaoğlu, Mehmet Murat and Boz, Hüseyin and MALEK, Sanaz},
  title = {Effects of Whole Flour 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 (Ohrid Lake)},
  year = {2016},
  pages = {205},
  url = {https://akademik.atauni.edu.tr/yayinlar/247768-effects-of-whole-flour-from-roasted-wheat-and-barley-grain-on-the-cake-textural}
}