Bildiri
Tam Metin Bildiri
Uluslararası
2023
THE EFFECT OF THE USE OF STALE BREAD FLOUR IN MARIE TYPE BISCUITS ON PHYSICAL AND SENSORY PROPERTIES
1st INTERNATIONAL CONFERENCE ON HEALTH, ENGINEERING AND APPLIED SCIENCES
ss. 244–253 · Bucharest · 05.05.2023–07.05.2023 · 05.05.2023
Atıf için künye
YEŞİL, F., Bedir, Y., & Karaoğlu, M. M. (2023). THE EFFECT OF THE USE OF STALE BREAD FLOUR IN MARIE TYPE BISCUITS ON PHYSICAL AND SENSORY PROPERTIES. 1st INTERNATIONAL CONFERENCE ON HEALTH, ENGINEERING AND APPLIED SCIENCES, Bucharest (ss. 244–253).
BibTeX
@inproceedings{yesil2023-273314,
author = {YEŞİL, Fatmanur and Bedir, Yeşim and Karaoğlu, Mehmet Murat},
title = {THE EFFECT OF THE USE OF STALE BREAD FLOUR IN MARIE TYPE BISCUITS ON PHYSICAL AND SENSORY PROPERTIES},
booktitle = {1st INTERNATIONAL CONFERENCE ON HEALTH, ENGINEERING AND APPLIED SCIENCES},
address = {Bucharest},
year = {2023},
pages = {244--253},
url = {https://akademik.atauni.edu.tr/yayinlar/273314-the-effect-of-the-use-of-stale-bread-flour-in-marie-type-biscuits-on-physical}
}