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Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri

Yıl 2022, Cilt: 26 Sayı: 3, 316 - 326, 23.09.2022
https://doi.org/10.29050/harranziraat.1105873

Öz

Bu çalışmada karabuğday, kinoa ve amarant 2 farklı yöntemle (spontan ve maya kullanılarak) fermente edilmiş ve hazırlanan hamurlar, mısır nişastası ile pirinç unu kombinasyonunu içeren glutensiz ekmek formülasyonunda farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Fermente edilmiş pseudo-tahılların, glutensiz ekmeklerin fiziksel ve tekstürel özellikleri üzerindeki etkileri değerlendirilmiştir. Karabuğday fermente hamuru içeren ekmeklerde kabuk ve iç parlaklık (L*) değeri, kinoa ve amarant katkılı ekmeklerden daha düşük bulunmuştur. Formülasyonda pseudo-tahıl fermente hamuru (PFH) oranının artması ekmeklerde kabuk parlaklık değerinin azalmasına, kırmızılık (a*) değerinin ise artmasına neden olmuştur. Ekmeklerde en yüksek hacim değeri kinoa katkılı örneklerde belirlenmiştir. Maya kullanılarak fermente edilen pseudo-tahılları içeren ekmeklerde, spontan fermentasyona kıyasla daha yüksek hacim, spesifik hacim ve daha düşük sertlik değerleri elde edilmiştir. Artan PFH oranı ile 2. 24. 48. ve 72. saat sertlik değerleri önemli artış göstermiştir (p<0.05). Karabuğday katkılı ekmekler 72. saatte en yüksek ekmek içi sertlik değerini verirken, en düşük sertlik değeri ise kinoa içeren ekmeklerde belirlenmiştir.

Destekleyen Kurum

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Komisyonu

Proje Numarası

19-YL-19

Kaynakça

  • Ahamed, N. T., Singhal, R. S., Kulkarni, P. R., & Pal, M. (1998). A Lesser-Known Grain, Chenopodium Quinoa: Review of the Chemical Composition of its Edible Parts. Food and Nutr tion Bulletin, 19(1), 61-70.
  • Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010a). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food chemistry, 119(2), 770-778. DOI: https://doi.org/10.1016/j.foodchem.2009.07.032
  • Alvarez-Jubete, L., Auty, M., Arendt, E. K., & Gallagher, E. (2010b). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3), 437-445. DOI: https://doi.org/10.1007/s00217-009-1184-z
  • Aydoğdu, S., & Tümgör, G. (2005). Çölyak hastalığı. Güncel Pediatri, 3(1), 47-53. Capriles, V. D., & Arêas, J. A. G. (2014). Novel approaches in gluten‐free breadmaking: interface between food science, nutrition, and health. Comprehensive Reviews in Food Science and Food Safety, 13(5), 871-890. DOI: https://doi.org/10.1111/1541-4337.12091
  • Carnevali, P., Ciati, R., Leporati, A., & Paese, M. (2007). Liquid Sourdough Fermentation: Industrial Application Perspectives. Food Microbiology, 24(2), 150-154. DOI: https://doi.org/10.1016/j.fm.2006.07.009
  • Dalgıç, B., Sarı, S., Baştürk, B., Ensari, A., Eğirtaş, O., Bükülmez, A., & Barış, Z. (2011). Prevalence of celiac disease in healthy Turkish school children. Official Journal of the American College of Gastroenterology, ACG, 106(8), 1512-1517. DOI: https://doi: 10.1038/ayg.2011.183
  • Demirçeken, F. G., Kansu, A., Kuloğlu, Z., Girgin, N., Güriz, H., & Ensari, A. (2008). Human tissue transglutaminase antibody screening by immunochromatographic line immunoassay for early diagnosis of celiac disease in Turkish children. Turkish Journal of Gastroenterology, 19(1), 14 - 21.
  • Demirkesen, I., & Özkaya, B. (2020). Recent Strategies for Tackling the Problems in Gluten-Free Diet and Products. Critical Reviews in Food Science and Nutrition, 1-27. DOI:https://doi.org/10.1080/10408398.2020.1823814
  • Elgün, A., & Ertugay, Z. (2002). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları No: 297, Ders Kitapları Serisi No: 97, Erzurum.
  • Elgün, A., Türker, S., & Bilgiçli, N. (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsası Yayınları, Yayın No:2, Konya.
  • Fasano, A., & Catassi, C. (2001). Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology, 120(3), 636-651. DOI: https://doi.org/10.1053/gast.2001.22123
  • Foschia, M., Horstmann, S., Arendt, E. K., & Zannini, E. (2016). Nutritional therapy–Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239, 113-124. DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
  • Francis, F. J. (1998). Colour Analysis, Nielsen S. S. (Ed.), In: Food Analysis (599-612 pp). An Aspen Publishers, Maryland, Gaithersnurg, USA.
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae Metabolites Produced During Fermentation on Bread Quality Parameters: A Review. Critical Reviews in Food Science and Nutrition, 58(7), 1152-1164. DOI: https://doi.org/10.1080/10408398.2016.1244153
  • Hendek-Ertop, M. (2014). Ekşi Hamur Formül Optimizasyonunun Ekmeğin Aromatik Profili, Biyoaktif Nitelikleri ve Raf Ömrü Üzerine Etkileri. Yüksek Lisans Tezi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri.
  • Houben, A., Höchstötter, A., & Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2), 195-208. DOI: https://doi.org/10.1007/s00217-012-1720-0
  • Katina, K., Liukkonen, K. H., Kaukovirta-Norja, A., Adlercreutz, H., Heinonen, S. M., Lampi, A. M., & Poutanen, K. (2007). Fermentation-İnduced Changes in the Nutritional Value of Native or Germinated Rye. Journal of Cereal Science, 46(3), 348-355. DOI: https://doi.org/10.1016/j.jcs.2007.007.006
  • Kupper, C. (2005). Dietary guidelines and implementation for celiac disease. Gastroenterology, 128(4), S121-S127. DOI: https://doi.org/10.1053/j.gastro.2005.02.024
  • Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D. , & Mau, J. L. (2009). Quality and Antioxidant Property of Buckwheat Enhanced Wheat Bread. Food Chemistry, 112(4), 987-991. DOI: https://doi.org/10.1016/j.foodchem.2008.07.022
  • Melini, V. & Melini, F. (2019). Gluten-Free Diet: Gaps and Needs For a Healthier Diet. Nutrients, 11(1), 170. DOI: https://doi.org/10.3390/nu11010170
  • Murtaza, M. A. & Ahmad, M. S. (2007). Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread. Pakistan Journal of Nutrition, 6(6), 562-565.
  • Niland, B. & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients. Gastroenterology and Hepatology, 14(2), 82.
  • Petel, C., Onno, B., & Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in Food Science & Technology, 59, 105-123. DOI: https://doi.org/10.1016/j.tifs.2016.10.015
  • Pyler, E. J. (1988). Baking Science and Technology. Sosland Pub. Co., 3. Baskı
  • Sakandar, H. A., Hussain, R., Kubow, S., Sadiq, F. A., Huang, W., Imran, M. (2019). Sourdough bread: A contemporary cereal fermented product. Journal of Food Processing and Preservation, 43(3), e13883. https://doi.org/10.1111/jfpp.13883
  • Sanz-Penella, J. M., Wronkowska, M., Soral-Smietana, M., & Haros, M. (2013). Effect of Whole Amaranth Flour on Bread Properties and Nutritive Value. LWT-Food Science and Technology, 50(2), 679-685. DOI: https://doi.org/10.1016/j.lwt.2012.07.031
  • Serin, Y., & Akbulut, G. (2017). Çölyak Hastalığı ve Glutensiz Diyet Tedavisine Güncel Yaklaşım. Türkiye Klinikleri Sağlık Bilimleri Dergisi, 2(3), 192-200.
  • Turkut, G. M., Cakmak, H., Kumcuoglu, S., & Tavman, S. (2016). Effect of Quinoa Flour on Gluten-Free Bread Batter Rheology and Bread Quality. Journal of Cereal Science, 69, 174-181. DOI: https://doi.org/10.1016/j.jcs.2016.03.005
  • Venskutonis, P. R., & Kraujalis, P. (2013). Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381-412. DOI: https://doi.org/10.1111/1541-4337.12021
  • Vogel, R. F., Pavlovic, M., Ehrmann, M. A., Wiezer, A., Liesegang, H., Offschanka, S., & Liebl, W. (2011). Genomic Analysis Reveals Lactobacillus Sanfranciscensis as Stable Element in Traditional Sourdoughs. In Microbial Cell Factories (Vol. 10, No. 1, pp. 1-11). BioMed Central.
  • Wijngaard, H., & Arendt, E. K. (2006). Buckwheat. Cereal Chemistry, 83(4), 391-401. DOI: https://doi.org/10.1094/CC-83-0391
  • Xu, X., Luo, Z., Yang, Q., Xiao, Z., & Lu, X. (2019). Effect of Quinoa Flour on Baking Performance, Antioxidant Properties and Digestibility of Wheat Bread. Food Chemistry, 294, 87-95. DOI: https://doi.org/10.1016/j.foodchem.2019.05.037
  • Yarpuz, D. (2011). Glutensiz Ekmek Üretimi Üzerine Araştırmalar. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Yaver, E., & Bilgiçli, N. (2020). Tahıl Benzeri Ürünler: Bileşimi, Beslenme-Sağlık Üzerine Etkileri ve Tahıl Ürünlerinde Kullanımı. Food and Health, 6(1), 41-56. DOI: https://doi.org/10.3153/FH20006
  • Yıldırım, E. (2020). Çölyak Hastalığı ve Glutensiz Besleme. Genel Sağlık Bilimleri Dergisi, 2(3), 175-187. DOI: https://doi:10.51123/jgehes.2020.8
  • Yıldız, M. (2012). Karabuğday (Fagopyrum esculentum Moench) ve Lüpen (Lupinus albus L.) Unlarının Glutensiz Bisküvi Üretiminde Kullanımı Üzerine Bir Araştırma. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Yönal, O., & Özdil, S. (2014). Çölyak hastalığı. Güncel Gastroentoloji, 18(1), 93-100.

Use of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties

Yıl 2022, Cilt: 26 Sayı: 3, 316 - 326, 23.09.2022
https://doi.org/10.29050/harranziraat.1105873

Öz

In this study, buckwheat, quinoa and amaranth were fermented by 2 different methods (spontaneous and using yeast) and used at different ratios (0, 15, 30 and 45%) in gluten-free bread formulation consisting of corn starch and rice flour combination. The effects of fermented pseudocereals on the physical and textural properties of gluten-free breads were evaluated. Crust and crumb brightness (L*) values of breads containing buckwheat fermented dough were lower than breads containing quinoa and amaranth. The increase in the pseudocereal fermented dough (PFH) ratio in the formulation caused a decrease in the crust brightness value and an increase in the redness (a*) value in breads. The highest volume value in breads was determined in the samples containing quinoa. Higher volume, specific volume and lower firmness values were obtained in breads containing pseudocereals fermented using yeast, compared to spontaneous fermentation. Hardness values at the 2nd, 24th, 48th and 72nd hours showed a significant increase with increasing PFH ratio (p<0.05). While buckwheat added breads gave the highest crumb hardness value at 72 hours, the lowest hardness value was determined in breads containing quinoa.

Proje Numarası

19-YL-19

Kaynakça

  • Ahamed, N. T., Singhal, R. S., Kulkarni, P. R., & Pal, M. (1998). A Lesser-Known Grain, Chenopodium Quinoa: Review of the Chemical Composition of its Edible Parts. Food and Nutr tion Bulletin, 19(1), 61-70.
  • Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010a). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food chemistry, 119(2), 770-778. DOI: https://doi.org/10.1016/j.foodchem.2009.07.032
  • Alvarez-Jubete, L., Auty, M., Arendt, E. K., & Gallagher, E. (2010b). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3), 437-445. DOI: https://doi.org/10.1007/s00217-009-1184-z
  • Aydoğdu, S., & Tümgör, G. (2005). Çölyak hastalığı. Güncel Pediatri, 3(1), 47-53. Capriles, V. D., & Arêas, J. A. G. (2014). Novel approaches in gluten‐free breadmaking: interface between food science, nutrition, and health. Comprehensive Reviews in Food Science and Food Safety, 13(5), 871-890. DOI: https://doi.org/10.1111/1541-4337.12091
  • Carnevali, P., Ciati, R., Leporati, A., & Paese, M. (2007). Liquid Sourdough Fermentation: Industrial Application Perspectives. Food Microbiology, 24(2), 150-154. DOI: https://doi.org/10.1016/j.fm.2006.07.009
  • Dalgıç, B., Sarı, S., Baştürk, B., Ensari, A., Eğirtaş, O., Bükülmez, A., & Barış, Z. (2011). Prevalence of celiac disease in healthy Turkish school children. Official Journal of the American College of Gastroenterology, ACG, 106(8), 1512-1517. DOI: https://doi: 10.1038/ayg.2011.183
  • Demirçeken, F. G., Kansu, A., Kuloğlu, Z., Girgin, N., Güriz, H., & Ensari, A. (2008). Human tissue transglutaminase antibody screening by immunochromatographic line immunoassay for early diagnosis of celiac disease in Turkish children. Turkish Journal of Gastroenterology, 19(1), 14 - 21.
  • Demirkesen, I., & Özkaya, B. (2020). Recent Strategies for Tackling the Problems in Gluten-Free Diet and Products. Critical Reviews in Food Science and Nutrition, 1-27. DOI:https://doi.org/10.1080/10408398.2020.1823814
  • Elgün, A., & Ertugay, Z. (2002). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları No: 297, Ders Kitapları Serisi No: 97, Erzurum.
  • Elgün, A., Türker, S., & Bilgiçli, N. (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsası Yayınları, Yayın No:2, Konya.
  • Fasano, A., & Catassi, C. (2001). Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology, 120(3), 636-651. DOI: https://doi.org/10.1053/gast.2001.22123
  • Foschia, M., Horstmann, S., Arendt, E. K., & Zannini, E. (2016). Nutritional therapy–Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239, 113-124. DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
  • Francis, F. J. (1998). Colour Analysis, Nielsen S. S. (Ed.), In: Food Analysis (599-612 pp). An Aspen Publishers, Maryland, Gaithersnurg, USA.
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3-4), 143-152. https://doi.org/10.1016/j.tifs.2003.09.012
  • Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae Metabolites Produced During Fermentation on Bread Quality Parameters: A Review. Critical Reviews in Food Science and Nutrition, 58(7), 1152-1164. DOI: https://doi.org/10.1080/10408398.2016.1244153
  • Hendek-Ertop, M. (2014). Ekşi Hamur Formül Optimizasyonunun Ekmeğin Aromatik Profili, Biyoaktif Nitelikleri ve Raf Ömrü Üzerine Etkileri. Yüksek Lisans Tezi, Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Kayseri.
  • Houben, A., Höchstötter, A., & Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2), 195-208. DOI: https://doi.org/10.1007/s00217-012-1720-0
  • Katina, K., Liukkonen, K. H., Kaukovirta-Norja, A., Adlercreutz, H., Heinonen, S. M., Lampi, A. M., & Poutanen, K. (2007). Fermentation-İnduced Changes in the Nutritional Value of Native or Germinated Rye. Journal of Cereal Science, 46(3), 348-355. DOI: https://doi.org/10.1016/j.jcs.2007.007.006
  • Kupper, C. (2005). Dietary guidelines and implementation for celiac disease. Gastroenterology, 128(4), S121-S127. DOI: https://doi.org/10.1053/j.gastro.2005.02.024
  • Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D. , & Mau, J. L. (2009). Quality and Antioxidant Property of Buckwheat Enhanced Wheat Bread. Food Chemistry, 112(4), 987-991. DOI: https://doi.org/10.1016/j.foodchem.2008.07.022
  • Melini, V. & Melini, F. (2019). Gluten-Free Diet: Gaps and Needs For a Healthier Diet. Nutrients, 11(1), 170. DOI: https://doi.org/10.3390/nu11010170
  • Murtaza, M. A. & Ahmad, M. S. (2007). Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread. Pakistan Journal of Nutrition, 6(6), 562-565.
  • Niland, B. & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients. Gastroenterology and Hepatology, 14(2), 82.
  • Petel, C., Onno, B., & Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in Food Science & Technology, 59, 105-123. DOI: https://doi.org/10.1016/j.tifs.2016.10.015
  • Pyler, E. J. (1988). Baking Science and Technology. Sosland Pub. Co., 3. Baskı
  • Sakandar, H. A., Hussain, R., Kubow, S., Sadiq, F. A., Huang, W., Imran, M. (2019). Sourdough bread: A contemporary cereal fermented product. Journal of Food Processing and Preservation, 43(3), e13883. https://doi.org/10.1111/jfpp.13883
  • Sanz-Penella, J. M., Wronkowska, M., Soral-Smietana, M., & Haros, M. (2013). Effect of Whole Amaranth Flour on Bread Properties and Nutritive Value. LWT-Food Science and Technology, 50(2), 679-685. DOI: https://doi.org/10.1016/j.lwt.2012.07.031
  • Serin, Y., & Akbulut, G. (2017). Çölyak Hastalığı ve Glutensiz Diyet Tedavisine Güncel Yaklaşım. Türkiye Klinikleri Sağlık Bilimleri Dergisi, 2(3), 192-200.
  • Turkut, G. M., Cakmak, H., Kumcuoglu, S., & Tavman, S. (2016). Effect of Quinoa Flour on Gluten-Free Bread Batter Rheology and Bread Quality. Journal of Cereal Science, 69, 174-181. DOI: https://doi.org/10.1016/j.jcs.2016.03.005
  • Venskutonis, P. R., & Kraujalis, P. (2013). Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381-412. DOI: https://doi.org/10.1111/1541-4337.12021
  • Vogel, R. F., Pavlovic, M., Ehrmann, M. A., Wiezer, A., Liesegang, H., Offschanka, S., & Liebl, W. (2011). Genomic Analysis Reveals Lactobacillus Sanfranciscensis as Stable Element in Traditional Sourdoughs. In Microbial Cell Factories (Vol. 10, No. 1, pp. 1-11). BioMed Central.
  • Wijngaard, H., & Arendt, E. K. (2006). Buckwheat. Cereal Chemistry, 83(4), 391-401. DOI: https://doi.org/10.1094/CC-83-0391
  • Xu, X., Luo, Z., Yang, Q., Xiao, Z., & Lu, X. (2019). Effect of Quinoa Flour on Baking Performance, Antioxidant Properties and Digestibility of Wheat Bread. Food Chemistry, 294, 87-95. DOI: https://doi.org/10.1016/j.foodchem.2019.05.037
  • Yarpuz, D. (2011). Glutensiz Ekmek Üretimi Üzerine Araştırmalar. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Yaver, E., & Bilgiçli, N. (2020). Tahıl Benzeri Ürünler: Bileşimi, Beslenme-Sağlık Üzerine Etkileri ve Tahıl Ürünlerinde Kullanımı. Food and Health, 6(1), 41-56. DOI: https://doi.org/10.3153/FH20006
  • Yıldırım, E. (2020). Çölyak Hastalığı ve Glutensiz Besleme. Genel Sağlık Bilimleri Dergisi, 2(3), 175-187. DOI: https://doi:10.51123/jgehes.2020.8
  • Yıldız, M. (2012). Karabuğday (Fagopyrum esculentum Moench) ve Lüpen (Lupinus albus L.) Unlarının Glutensiz Bisküvi Üretiminde Kullanımı Üzerine Bir Araştırma. Yüksek Lisans Tezi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Konya.
  • Yönal, O., & Özdil, S. (2014). Çölyak hastalığı. Güncel Gastroentoloji, 18(1), 93-100.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Saliha Yeşil Bu kişi benim 0000-0003-1806-7097

Hacer Levent 0000-0002-7321-5577

Proje Numarası 19-YL-19
Yayımlanma Tarihi 23 Eylül 2022
Gönderilme Tarihi 19 Nisan 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 26 Sayı: 3

Kaynak Göster

APA Yeşil, S., & Levent, H. (2022). Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri. Harran Tarım Ve Gıda Bilimleri Dergisi, 26(3), 316-326. https://doi.org/10.29050/harranziraat.1105873

Derginin Tarandığı İndeksler

13435  19617   22065  13436  134401344513449 13439 13464  22066   22069  13466 

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