BibTex RIS Cite

The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)

Year 1986, Volume: 11 Issue: 5, - , 01.10.1986

Abstract

The physical and chemical properties and compressibility after 24 and 48 hours of the bread samples belong to five different bakery in İzmir which use different manufacturing technology were investigated.

Keywords

-

The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)

Year 1986, Volume: 11 Issue: 5, - , 01.10.1986

Abstract

-

Keywords

-

There are 0 citations in total.

Details

Primary Language Turkish
Publication Date October 1, 1986
Published in Issue Year 1986 Volume: 11 Issue: 5

Cite

APA The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). (1986). Gıda, 11(5).
AMA The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food. October 1986;11(5).
Chicago “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda 11, no. 5 (October 1986).
EndNote (October 1, 1986) The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). Gıda 11 5
IEEE “The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”, The Journal of Food, vol. 11, no. 5, 1986.
ISNAD “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda 11/5 (October1986).
JAMA The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food. 1986;11.
MLA “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda, vol. 11, no. 5, 1986.
Vancouver The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). The Journal of Food. 1986;11(5).

35997    GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).