BibTex RIS Kaynak Göster

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

Yıl 1986, Cilt: 11 Sayı: 5, - , 01.10.1986

https://izlik.org/JA44BC53ET

Öz

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.

Anahtar Kelimeler

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

Yıl 1986, Cilt: 11 Sayı: 5, - , 01.10.1986

https://izlik.org/JA44BC53ET

Öz

-

Anahtar Kelimeler

-

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Yayımlanma Tarihi 1 Ekim 1986
IZ https://izlik.org/JA44BC53ET
Yayımlandığı Sayı Yıl 1986 Cilt: 11 Sayı: 5

Kaynak Göster

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). GIDA. 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 (01 Ekim 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)”, GIDA, c. 11, sy 5, Eki. 1986, [çevrimiçi]. Erişim adresi: https://izlik.org/JA44BC53ET
ISNAD “The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”. Gıda 11/5 (01 Ekim 1986). https://izlik.org/JA44BC53ET.
JAMA 1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. 1986;11. Available at https://izlik.org/JA44BC53ET.
MLA “The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)”. Gıda, c. 11, sy 5, Ekim 1986, https://izlik.org/JA44BC53ET.
Vancouver 1.The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA [Internet]. 01 Ekim 1986;11(5). Erişim adresi: https://izlik.org/JA44BC53ET

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