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KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ

Year 2020, Issue: 001, 70 - 80, 30.06.2020

Fatma Hayıt Burçin Yılmaz

Abstract

Kinoa doğal olarak sahip olduğu bileşenleri ile son zamanlarda adından bahsettirmektedir. Çok farklı iklim şartlarında yetiştirilebilir olması, üretimine ve ürün tedariğine kolaylık sağlamaktadır. Önemli miktarlarda protein, yağ, diyet lif içermesi, bazı mineral ve vitaminlerce zengin olması özellikle içerdiği esansiyel aminoasitlerden dolayı besleyici değeri yüksektir. Gluten içermemesinden dolayı çölyak hastaları için üretilen ürünlerin çeşitliliğini arttırması yanında ekmek üretiminde kullanımı ile ekmeklerde protein, yağ ve kül miktarını olumlu etkilemektedir. Ekmek hacmi üzerinde gluten içermemesinden dolayı olumsuz etkiye neden olurken çölyak hastalarına yönelik olarak üretilen ekmeğin besinsel değerini ve duyusal özelliklerini arttırmaktadır. Bu çalışmada kinoa bitkisi incelenmiş, sağlıkla olan ilgisini değerlendirebilmek için özellikleri araştırılmıştır. Ekmek ve unlu mamüller üretiminde kullanımı ve bu ürünlerde oluşturduğu fiziksel, kimyasal, tesktürel ve duyusal etkileri hakkında bilgi verilmiştir.

Keywords

Kinoa Ekmek Kalite

References

  • [1] Simmonds, N.W. (1971). The Breeding System of Chenopodium Quinoa. I. Male Sterility. Heredity, 27: 73-82.
  • [2] Bhargava, A., Shukla S., Ohri D. (2006). Chenopodiumquinoa—An Indianperspective. Industrıal Crops and Products, 23: 73-87.
  • [3] Vilcacundo, R., Hernández B.L. (2017). Nutritional and biological value of quinoa
  • [4] (Chenopodium quinoa Willd.). Current Opinion in Food Science, 14:1-6.
  • [5] Jacobsen, S.E. (2003). The World wide potential for quinoa (Chenopodiumquinoa Willd.). Food Reviews International, 19: 167–177.
  • [6] Tan, M., Yöndem Z. (2013). İnsan ve Hayvan Beslenmesinde Yeni Bir Bitki: Kinoa (ChenopodiumquinoaWilld.). Alınteri, 25: 62-66.
  • [7] Mastebroek, H.D., Limburg H., Gilles I., Maroim H.J. (2000). Occurrence of Sapogenins in Leaves and Seeds of Quinoa (Chenopodiumquinoa Willd). Journal Scientif Food Agriculture, 80: 152–156.
  • [8] Ando, H., Chen Y.C., Tang H., Shimizu M., Watanabe K., Mitsunaga T. (2002). Food Components in Fractions of Quinoa Seed. Food Science and Technology Research, 8: 80–84.
  • [9] Carrasco, R.R., Espinoza C., Jacobsen S.E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodiumquinoa) and kaniwa (Chenopodiumpallidicaule). Food Reviews International, 19: 179– 189.
  • [10] Demir, M.K., Kılınç M. (2016). Kinoa: Besinsel ve Antibesinsel Özellikleri. Journal of Food and Healthy Science, 3: 104-111.
  • [11] Nowak, V., Du J., Charrondiere U.R. (2016). Assessment of the nutritional composition of quinoa (Chenopodiumquinoa Willd.). Food Chemistry, 193: 47-54.
  • [12] Li, G., Zhu F. (2018). Quinoa starch: Structure, properties, and applications. Carbohydrate Polymers, 181: 851-861.
  • [13] Keskin, Ş., Evlice K.A. (2015). Fırın Ürünlerinde Kinoa Kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 24: 150-156.
  • [14] Turkut, M.G., Cakmak H., Kumcuoğlu S., Tavman Ş. (2016). Effect on quinoa floor on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69: 174-181.
  • [15] Pellegrini, M., Gonzales R.L., Ricci A., Fontecha J., López J.F., Álvarez J.A.P., Martos M.V. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111: 38-46.
  • [16] Ranhotra, G.S., J.A. Gelroth, B.K. Glaser, K.J. Lorenz, D.L. Johnson. (1993). Composition and Protein Nutritional Quality of Quinoa. Cereal Chemistry 70. 303-305.
  • [17] Stikic, R., Glamoclija D., Demin M., Vucelic-Radovic B., Jovanovic Z., Milojkovic-Opsenica D., Jacobsen S.E., Milovanovic M. (2012). Agronomical and nutritional evaluation of quinoaseeds (ChenopodiumquinoaWilld.) as an ingredient in bread formulations. Journal of Cereal Science, 55: 132-138.
  • [18] Koziol, M. (1992). Chemical Composition and Nutritional Evaluation of Quinoa (ChenopodiumquinoaWilld.). Journal of Food Composition and Analysis, 5: 35-68.
  • [19] Comai, S., Bertazzo A., Bailoni L., Zancato M., Costa C.V.L., Allegri G. (2007). The Content of Proteic and Nonproteic (free and protein-bound) Tryptophanin Quinoa and Cereal Flours. Food Chemistry, 100: 1350-1355.
  • [20] Iglesias-Puig. E., Monedero V., Haros M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. Food Scienceand Technology, 60: 71-77.
  • [21] Qian, J.Y., Kuhn M. (1999). Characterization of Amaranthuscruentus and Chenopodiumquinoa Starch. Forschungsbeiträge, 51: 116-120.
  • [22] Garcia, L. (2007). Quinoa: A Traditional Andean Crop with New Horizons. Cereal Foods World, 5: 52. 2.
  • [23] Ward, S.M. (2000). Response to selection for reduced grain saponin content in quinoa. Field Crop Res, 68: 157-163.
  • [24] Valencia, R.A.M.R., Serna L.A. (2011). Quinoa (Chenopodiumquinoa, Willd.) as a source of dietary fiber andotherfunctionalcomponents. Ciencia e Technologia de Alimentos, 31: 225-230.
  • [25] Alencar, N.M.M., Steel C.J., Alvim I.D., Morais E.C., Bolini H.M.A. (2015). Addition of quinoa and amaranth flour in gluten-freebreads: Temporal profile and instrumental analysis. Food Science and Technology, 62: 1011-1018.
  • [26] Codina, G.G., Franciuc S.G., Todosi-Sanduleac E. (2016). Studies on the influence of quinoa flour addition on bread quality. Food and Environment Safety, 2: 165-174.
  • [27] Tömösközi, S., Gyenge L., Pelceder A., Abonyi T., Schönlechner R., Lasztity R. (2011). Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. Czech Journal of Food Science, 29: 109-116.
  • [28] Bilgiçli, N., İbanoğlu Ş. (2015). Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread,. Journal of Food Science Technology, 52: 7525-7529.
  • [29] Bilgiçli, N. (2002). Fitik Asitin Beslenme Açısından Önemi Ve Fitik Asit Miktarı Düşürülmüş Gıda Üretim Metotları. Selçuk Tarım ve Gıda Bilimleri Dergisi, 16: 79-83.
  • [30] Rosell, C.M., Cortez G., Repo-Carrasco R. (2009). Breadmaking use of Andean crops quinoa, kaniwa, kiwicha and tarwi. Cereal Chemistry, 86: 386-392.
  • [31] Elgeti, D., Nordlohne S.D., Föste M., Besl M., Linden M.H., Heinz V., Jekle M., Becker T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59: 41-47.
  • [32] Alvarez-Jubete, L., Auty M., Arendt E.K., Gallagher E. (2010). Baking properties and microstructure of pseudocereal Xours in gluten-free bread formulations. European Food Research and Technology, 230: 437-445.
  • [33] Buresova, I., Tokar M., Marecek J., Hrivna L., Famera O., Sottnikova V. (2017). The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75: 158-164.
  • [34] Valcarcel-Yamani, B., Lannes, S.C.S. (2012). Applications of quinoa (chenopodium quinoa willd.) And amaranth (amaranthus spp.) And their ınfluence in the nutritional value of cereal based foods. Food and Public Health, 2(6): 265-375.
  • [35] Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M., Rizzelo, C.G. (2017). Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT- Food Science and Technology, 78: 215-221.
  • [36] D’amico, S., Maschle, J., Jekle, M., Tömösközi, S., Lango, B., Schoenlechner, R. (2015). Effect of high temperature drying on gluten-free pasta properties. LWT-Food Science and Technology, 63: 391-399.
  • [37] Makdoud, S., Rosentrater, K.A. (2017). Development and testing of gluten-free pasta based on rice, quinoa and amaranth flours. Journal of Food Research, 6(4): 91-110.
  • [38] Linare-garcia L., Valencia, R.R.C., Paulet, P.G., Schoenlechner, R. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technolgy, 245; 2147-2156.
  • [39] Brito, I. L., de Souza, E. L., Felex, S. S., Madruga, M. S., Yamashita, F., Magnani, M. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of food science and technology, 52(9): 5866–5873.
  • [40] El-Hamid, H. El-Makhzangy, A. (2019). Preparation and evaluation of physical and chemical properties of gluten-free biscuits. Journal of Productivity and Development, 24: 77-94.
  • [41] Paucean, A., Man, S., Pop, A. (2015). Effect of quinoa flour addition on quality characteristics of rice gluten-free cookies. Journal of Agroalimentary Process and Technolgies, 21(4): 371-378.
  • [42] Thejasri, V., Hymavathi, Tv., Roberts, T.P., Anusha, B., Devi, S. (2017). Sensory, physico-chemical and nutritional properties of gluten free biscuits formulated with quinoa (Chenopodium quinoa willd.), foxtail millet (Setaria italica) and hydrocolloids. International Journal of Current Microbiology and Applied Sciences, 6: 1710-1721.
  • [43] Makpoul, K.R., Ibrahem, A.A. (2015). Improving biscuits nutritional value using quinoa flour, Journal of Food and Dairy Science, 6(12): 771-780.
  • [44] Chopra, N., Dhillon, B., Rani, R., Singh, A. (2018). Physico-nutritional and sensory properties of cookies formulated with quinoa, sweet potato and wheat flour blends. Current Research in Nutrition and Food Science, 6(3): 798-06.
  • [45] Bozdogan, N., Kumcupglu, S., Tavman, Ş. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of Food Science Technology, 56: 683-694.
  • [46] Diaz, J.M.R., Suuronen, J.P., Deegan, K.C., Serimaa, R., Tuorila, H., Jouppila, K. (2015). Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour. LWT-Food Science and Technology, 64: 1047-1056.

THE IMPORTANCE OF QUINOA, ITS USE IN BAKERY PRODUCTS AND ITS EFFECTS ON HEALTH

Year 2020, Issue: 001, 70 - 80, 30.06.2020

Fatma Hayıt Burçin Yılmaz

Abstract

Quinoa is very popular recently with its natural content. Being able to be cultivated in very different climatic conditions ensures advantages of convenience in farming and procurement. Quinoa includes protein, oil, dietary fibre, mineral and vitamin and especially essential amino acids which increase its nutritive value. Due to has no gluten, provide diversity in products for celiac patients. Amount of protein, oil and ash are effected positively when it used in bread making. While improving the nutritional value and sensory propeties of the bread produced for celieac dieseas, causes a negative effect on the volume due to not containing gluten. In this study, the quinoa plant was examined and its characteristics were investigated in order to evaluate its relevance to health. It contains information about the use of bread and bakery products and the physical, chemical, textrual and sensory applications it creates in these products.

Keywords

Quinoa Bread Quality

References

  • [1] Simmonds, N.W. (1971). The Breeding System of Chenopodium Quinoa. I. Male Sterility. Heredity, 27: 73-82.
  • [2] Bhargava, A., Shukla S., Ohri D. (2006). Chenopodiumquinoa—An Indianperspective. Industrıal Crops and Products, 23: 73-87.
  • [3] Vilcacundo, R., Hernández B.L. (2017). Nutritional and biological value of quinoa
  • [4] (Chenopodium quinoa Willd.). Current Opinion in Food Science, 14:1-6.
  • [5] Jacobsen, S.E. (2003). The World wide potential for quinoa (Chenopodiumquinoa Willd.). Food Reviews International, 19: 167–177.
  • [6] Tan, M., Yöndem Z. (2013). İnsan ve Hayvan Beslenmesinde Yeni Bir Bitki: Kinoa (ChenopodiumquinoaWilld.). Alınteri, 25: 62-66.
  • [7] Mastebroek, H.D., Limburg H., Gilles I., Maroim H.J. (2000). Occurrence of Sapogenins in Leaves and Seeds of Quinoa (Chenopodiumquinoa Willd). Journal Scientif Food Agriculture, 80: 152–156.
  • [8] Ando, H., Chen Y.C., Tang H., Shimizu M., Watanabe K., Mitsunaga T. (2002). Food Components in Fractions of Quinoa Seed. Food Science and Technology Research, 8: 80–84.
  • [9] Carrasco, R.R., Espinoza C., Jacobsen S.E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodiumquinoa) and kaniwa (Chenopodiumpallidicaule). Food Reviews International, 19: 179– 189.
  • [10] Demir, M.K., Kılınç M. (2016). Kinoa: Besinsel ve Antibesinsel Özellikleri. Journal of Food and Healthy Science, 3: 104-111.
  • [11] Nowak, V., Du J., Charrondiere U.R. (2016). Assessment of the nutritional composition of quinoa (Chenopodiumquinoa Willd.). Food Chemistry, 193: 47-54.
  • [12] Li, G., Zhu F. (2018). Quinoa starch: Structure, properties, and applications. Carbohydrate Polymers, 181: 851-861.
  • [13] Keskin, Ş., Evlice K.A. (2015). Fırın Ürünlerinde Kinoa Kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 24: 150-156.
  • [14] Turkut, M.G., Cakmak H., Kumcuoğlu S., Tavman Ş. (2016). Effect on quinoa floor on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69: 174-181.
  • [15] Pellegrini, M., Gonzales R.L., Ricci A., Fontecha J., López J.F., Álvarez J.A.P., Martos M.V. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111: 38-46.
  • [16] Ranhotra, G.S., J.A. Gelroth, B.K. Glaser, K.J. Lorenz, D.L. Johnson. (1993). Composition and Protein Nutritional Quality of Quinoa. Cereal Chemistry 70. 303-305.
  • [17] Stikic, R., Glamoclija D., Demin M., Vucelic-Radovic B., Jovanovic Z., Milojkovic-Opsenica D., Jacobsen S.E., Milovanovic M. (2012). Agronomical and nutritional evaluation of quinoaseeds (ChenopodiumquinoaWilld.) as an ingredient in bread formulations. Journal of Cereal Science, 55: 132-138.
  • [18] Koziol, M. (1992). Chemical Composition and Nutritional Evaluation of Quinoa (ChenopodiumquinoaWilld.). Journal of Food Composition and Analysis, 5: 35-68.
  • [19] Comai, S., Bertazzo A., Bailoni L., Zancato M., Costa C.V.L., Allegri G. (2007). The Content of Proteic and Nonproteic (free and protein-bound) Tryptophanin Quinoa and Cereal Flours. Food Chemistry, 100: 1350-1355.
  • [20] Iglesias-Puig. E., Monedero V., Haros M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. Food Scienceand Technology, 60: 71-77.
  • [21] Qian, J.Y., Kuhn M. (1999). Characterization of Amaranthuscruentus and Chenopodiumquinoa Starch. Forschungsbeiträge, 51: 116-120.
  • [22] Garcia, L. (2007). Quinoa: A Traditional Andean Crop with New Horizons. Cereal Foods World, 5: 52. 2.
  • [23] Ward, S.M. (2000). Response to selection for reduced grain saponin content in quinoa. Field Crop Res, 68: 157-163.
  • [24] Valencia, R.A.M.R., Serna L.A. (2011). Quinoa (Chenopodiumquinoa, Willd.) as a source of dietary fiber andotherfunctionalcomponents. Ciencia e Technologia de Alimentos, 31: 225-230.
  • [25] Alencar, N.M.M., Steel C.J., Alvim I.D., Morais E.C., Bolini H.M.A. (2015). Addition of quinoa and amaranth flour in gluten-freebreads: Temporal profile and instrumental analysis. Food Science and Technology, 62: 1011-1018.
  • [26] Codina, G.G., Franciuc S.G., Todosi-Sanduleac E. (2016). Studies on the influence of quinoa flour addition on bread quality. Food and Environment Safety, 2: 165-174.
  • [27] Tömösközi, S., Gyenge L., Pelceder A., Abonyi T., Schönlechner R., Lasztity R. (2011). Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. Czech Journal of Food Science, 29: 109-116.
  • [28] Bilgiçli, N., İbanoğlu Ş. (2015). Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread,. Journal of Food Science Technology, 52: 7525-7529.
  • [29] Bilgiçli, N. (2002). Fitik Asitin Beslenme Açısından Önemi Ve Fitik Asit Miktarı Düşürülmüş Gıda Üretim Metotları. Selçuk Tarım ve Gıda Bilimleri Dergisi, 16: 79-83.
  • [30] Rosell, C.M., Cortez G., Repo-Carrasco R. (2009). Breadmaking use of Andean crops quinoa, kaniwa, kiwicha and tarwi. Cereal Chemistry, 86: 386-392.
  • [31] Elgeti, D., Nordlohne S.D., Föste M., Besl M., Linden M.H., Heinz V., Jekle M., Becker T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59: 41-47.
  • [32] Alvarez-Jubete, L., Auty M., Arendt E.K., Gallagher E. (2010). Baking properties and microstructure of pseudocereal Xours in gluten-free bread formulations. European Food Research and Technology, 230: 437-445.
  • [33] Buresova, I., Tokar M., Marecek J., Hrivna L., Famera O., Sottnikova V. (2017). The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75: 158-164.
  • [34] Valcarcel-Yamani, B., Lannes, S.C.S. (2012). Applications of quinoa (chenopodium quinoa willd.) And amaranth (amaranthus spp.) And their ınfluence in the nutritional value of cereal based foods. Food and Public Health, 2(6): 265-375.
  • [35] Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M., Rizzelo, C.G. (2017). Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT- Food Science and Technology, 78: 215-221.
  • [36] D’amico, S., Maschle, J., Jekle, M., Tömösközi, S., Lango, B., Schoenlechner, R. (2015). Effect of high temperature drying on gluten-free pasta properties. LWT-Food Science and Technology, 63: 391-399.
  • [37] Makdoud, S., Rosentrater, K.A. (2017). Development and testing of gluten-free pasta based on rice, quinoa and amaranth flours. Journal of Food Research, 6(4): 91-110.
  • [38] Linare-garcia L., Valencia, R.R.C., Paulet, P.G., Schoenlechner, R. (2019). Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technolgy, 245; 2147-2156.
  • [39] Brito, I. L., de Souza, E. L., Felex, S. S., Madruga, M. S., Yamashita, F., Magnani, M. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of food science and technology, 52(9): 5866–5873.
  • [40] El-Hamid, H. El-Makhzangy, A. (2019). Preparation and evaluation of physical and chemical properties of gluten-free biscuits. Journal of Productivity and Development, 24: 77-94.
  • [41] Paucean, A., Man, S., Pop, A. (2015). Effect of quinoa flour addition on quality characteristics of rice gluten-free cookies. Journal of Agroalimentary Process and Technolgies, 21(4): 371-378.
  • [42] Thejasri, V., Hymavathi, Tv., Roberts, T.P., Anusha, B., Devi, S. (2017). Sensory, physico-chemical and nutritional properties of gluten free biscuits formulated with quinoa (Chenopodium quinoa willd.), foxtail millet (Setaria italica) and hydrocolloids. International Journal of Current Microbiology and Applied Sciences, 6: 1710-1721.
  • [43] Makpoul, K.R., Ibrahem, A.A. (2015). Improving biscuits nutritional value using quinoa flour, Journal of Food and Dairy Science, 6(12): 771-780.
  • [44] Chopra, N., Dhillon, B., Rani, R., Singh, A. (2018). Physico-nutritional and sensory properties of cookies formulated with quinoa, sweet potato and wheat flour blends. Current Research in Nutrition and Food Science, 6(3): 798-06.
  • [45] Bozdogan, N., Kumcupglu, S., Tavman, Ş. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of Food Science Technology, 56: 683-694.
  • [46] Diaz, J.M.R., Suuronen, J.P., Deegan, K.C., Serimaa, R., Tuorila, H., Jouppila, K. (2015). Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kaniwa flour. LWT-Food Science and Technology, 64: 1047-1056.
There are 46 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Reviews
Authors

Fatma Hayıt This is me 0000-0003-0097-406X

Burçin Yılmaz This is me 0000-0003-0719-4090

Publication Date June 30, 2020
Submission Date December 24, 2019
Published in Issue Year 2020 Issue: 001

Cite

APA Hayıt, F., & Yılmaz, B. (2020). KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ. Journal of Scientific Reports-C(001), 70-80.
AMA Hayıt F, Yılmaz B. KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ. JSR-C. June 2020;(001):70-80.
Chicago Hayıt, Fatma, and Burçin Yılmaz. “KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ”. Journal of Scientific Reports-C, no. 001 (June 2020): 70-80.
EndNote Hayıt F, Yılmaz B (June 1, 2020) KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ. Journal of Scientific Reports-C 001 70–80.
IEEE F. Hayıt and B. Yılmaz, “KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ”, JSR-C, no. 001, pp. 70–80, June 2020.
ISNAD Hayıt, Fatma - Yılmaz, Burçin. “KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ”. Journal of Scientific Reports-C 001 (June 2020), 70-80.
JAMA Hayıt F, Yılmaz B. KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ. JSR-C. 2020;:70–80.
MLA Hayıt, Fatma and Burçin Yılmaz. “KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ”. Journal of Scientific Reports-C, no. 001, 2020, pp. 70-80.
Vancouver Hayıt F, Yılmaz B. KİNOANIN ÖNEMİ, FIRIN ÜRÜNLERİNDE KULLANIMI VE SAĞLIK ÜZERİNE ETKİLERİ. JSR-C. 2020(001):70-8.
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