Extrusion Cooking Systems and Textured Vegetable Proteins

EN TR

Extrusion Cooking Systems and Textured Vegetable Proteins

Öz

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Anahtar Kelimeler

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Ayrıntılar

Birincil Dil

Türkçe

Konular

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Bölüm

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Yayımlanma Tarihi

1 Haziran 1985

Gönderilme Tarihi

13 Şubat 2015

Kabul Tarihi

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Yayımlandığı Sayı

Yıl 1985 Cilt: 10 Sayı: 3

IZ

https://izlik.org/JA77EA63MX

Kaynak Göster

RIS / Bibtex

APA

Extrusion Cooking Systems and Textured Vegetable Proteins. (1985). Gıda, 10(3). https://izlik.org/JA77EA63MX

AMA

1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10(3). https://izlik.org/JA77EA63MX

Chicago

“Extrusion Cooking Systems and Textured Vegetable Proteins”. 1985. Gıda 10 (3). https://izlik.org/JA77EA63MX.

EndNote

(01 Haziran 1985) Extrusion Cooking Systems and Textured Vegetable Proteins. Gıda 10 3

IEEE

[1]“Extrusion Cooking Systems and Textured Vegetable Proteins”, GIDA, c. 10, sy 3, Haz. 1985, [çevrimiçi]. Erişim adresi: https://izlik.org/JA77EA63MX

ISNAD

“Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10/3 (01 Haziran 1985). https://izlik.org/JA77EA63MX.

JAMA

1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10. Available at https://izlik.org/JA77EA63MX.

MLA

“Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda, c. 10, sy 3, Haziran 1985, https://izlik.org/JA77EA63MX.

Vancouver

1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA [Internet]. 01 Haziran 1985;10(3). Erişim adresi: https://izlik.org/JA77EA63MX