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The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)
Abstract
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Keywords
Details
Primary Language
Turkish
Subjects
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Journal Section
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Publication Date
October 1, 1986
Submission Date
February 13, 2015
Acceptance Date
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Published in Issue
Year 1986 Volume: 11 Number: 5
APA
The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). (1986). Gıda, 11(5). https://izlik.org/JA44BC53ET
AMA
1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food. 1986;11(5). https://izlik.org/JA44BC53ET
Chicago
“The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. 1986. Gıda 11 (5). https://izlik.org/JA44BC53ET.
EndNote
(October 1, 1986) The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). Gıda 11 5
IEEE
[1]“The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”, The Journal of Food, vol. 11, no. 5, Oct. 1986, [Online]. Available: https://izlik.org/JA44BC53ET
ISNAD
“The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda 11/5 (October 1, 1986). https://izlik.org/JA44BC53ET.
JAMA
1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food. 1986;11. Available at https://izlik.org/JA44BC53ET.
MLA
“The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda, vol. 11, no. 5, Oct. 1986, https://izlik.org/JA44BC53ET.
Vancouver
1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food [Internet]. 1986 Oct. 1;11(5). Available from: https://izlik.org/JA44BC53ET