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Investigation Of The Effect Of Using Whole Wheat Flour And Different Additives İn Bread Kadayif On Acrylamide And Hydroxymethyl Furfural (HMF).

Pınar Civelek, Halis Gürbüz Kotancılar, Kimya Türkoğlu

Science and Engineering Research, Cilt 3 · Sayı 1 · ss. 68–78 · 01.03.2024
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Atıf için künye

Civelek, P., Kotancılar, H. G., & Türkoğlu, K. (2024). Investigation Of The Effect Of Using Whole Wheat Flour And Different Additives İn Bread Kadayif On Acrylamide And Hydroxymethyl Furfural (HMF). Science and Engineering Research,, 3(1), 68–78. https://doi.org/10.5281/zenodo.10903321

BibTeX 
@article{civelek2024-272565,
  author = {Civelek, Pınar and Kotancılar, Halis Gürbüz and Türkoğlu, Kimya},
  title = {Investigation Of The Effect Of Using Whole Wheat Flour And Different Additives İn Bread Kadayif On Acrylamide And Hydroxymethyl Furfural (HMF).},
  journal = {Science and Engineering Research,},
  year = {2024},
  volume = {3},
  number = {1},
  pages = {68--78},
  doi = {10.5281/zenodo.10903321},
  url = {https://akademik.atauni.edu.tr/yayinlar/272565-investigation-of-the-effect-of-using-whole-wheat-flour-and-different-additives}
}