Kavut, a traditional Turkish Cereal Product: Productionmethod and Some Chemical and Sensorial Properties

Karaoğlu, Mehmet Murat; Kotancılar, Halis Gürbüz

Makale Tam Makale Uluslararası 2006

Kavut, a traditional Turkish Cereal Product: Productionmethod and Some Chemical and Sensorial Properties

Mehmet Murat Karaoğlu, Halis Gürbüz Kotancılar

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Cilt 41 · ss. 233–241 · 01.01.2006

Atıf için künye

Karaoğlu, M. M., & Kotancılar, H. G. (2006). Kavut, a traditional Turkish Cereal Product: Productionmethod and Some Chemical and Sensorial Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 41, 233–241.

BibTeX

@article{karaoglu2006-272562,
  author = {Karaoğlu, Mehmet Murat and Kotancılar, Halis Gürbüz},
  title = {Kavut, a traditional Turkish Cereal Product: Productionmethod and Some Chemical and Sensorial Properties},
  journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  year = {2006},
  volume = {41},
  pages = {233--241},
  issn = {0950-5423},
  url = {https://akademik.atauni.edu.tr/yayinlar/272562-kavut-a-traditional-turkish-cereal-product-productionmethod-and-some-chemical}
}