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

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

Öz

-

Anahtar Kelimeler

-

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yayımlanma Tarihi 1 Ekim 1986
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).
AMA The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. Ekim 1986;11(5).
Chicago “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda 11, sy. 5 (Ekim 1986).
EndNote (01 Ekim 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)”, GIDA, c. 11, sy. 5, 1986.
ISNAD “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda 11/5 (Ekim 1986).
JAMA The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. 1986;11.
MLA “The Properties of Bread Produced by Different Methods in İzmir (Turkish With English Abstract)”. Gıda, c. 11, sy. 5, 1986.
Vancouver The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract). GIDA. 1986;11(5).

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