Araştırma Makalesi
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Kıtlık Zamanı Ortaya Çıkan Tatlı Bir Türk Ekmeği: Armut Ekmeği

Yıl 2021, , 11 - 30, 30.09.2021
https://doi.org/10.53568/yyusbed.1002658

Öz

Günümüzde birçok toplum için temel besin ve temel gıdalardan biri olan ekmek, neredeyse insanlık tarihi kadar eskidir. Türkiye'de somun, yufka, bazlama ve tandır ekmekleri yaygın olarak yapılmaktadır. Atalarımızdan miras kalan yufka, Türkiye'nin her yerinde sıklıkla yapılır. Konya'nın dağlık bölgelerinde yetişen “ahlat, boz armut vb.” gibi isimlerle de anılan yabani armut, özellikle kıtlık dönemlerinde yufka ekmek yapımında kullanılmış olup halen bu gelenek devam ettirilmektedir. Bu çalışmada Konya'da özellikle dağlık kesimlerde yapılan armut ekmeği incelenmiştir. Nitel bir araştırma yöntemi olan bu çalışmada, amaçlı örnekleme yöntemiyle seçilen 13 kişiye (8 kadın ve 5 erkek) Mayıs 2021'de armut ekmeğinin üretimi ve tarihçesi ile ilgili 14 yarı yapılandırılmış soru sorulmuştur. Önemli bir gastronomik unsur olduğu düşünülen armut ekmeği, kendine has tat ve aroması, içerdiği biyoaktif bileşikler ile sağlık açısından önemli bir ekmektir. Bölgenin tanıtımı için kullanılabileceği düşünülmektedir. Günümüzde armut unu kek yapımında da kullanılmaktadır. Bu bağlamda armut unu kullanılarak farklı unlu mamüllerin üretilebileceği düşünülmektedir.

Kaynakça

  • Alyakut, Ö. and Küçükkömürler, S. (2018). A Traditional Bread Type: Yufka. Journal of Tourism and Gastronomy Studies, 6(3), 379-395. doi: 10.21325/jotags.2018.288.
  • Aydin, E., Baysal, E., Toker, H., Turkoglu, T., Deveci, I., Ozcifci, A. and Peker, H. (2015). Decay Resistance, Physical, Mechanical, and Thermal Properties of Heated Oriental Beech Wood. Wood Research, 60 (6), 913-928.
  • Badem, A. and Akturfan, M. (2020). A Local Soup: Arabaşı (Arab aşı, Ara aşı). M.C. Küçüktığlı, Y. Seçim, M.M. Adabalı and M. Yılmaz (Ed.), In: Inspirations from Anatolian
  • Culinary Culture. (p. 38-62). Konya: Konya Metropolitan Municipality Cultural Publications.
  • Baltas, N. (2017). Investigation of a Wild Pear Species (Pyrus Elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: Polyphenol Oxidase Properties and Anti- Xanthine Oxidase, Anti-Urease, and Antioxidant Activity. International Journal of Food Properties, 20 (3), 585-595.
  • Betoret, E. and Rosell, C. M. (2020). Enrichment of Bread with Fruits and Vegetables: Trends and Strategies to Increase Functionality. Cereal Chemistry, 97 (1), 9-19.
  • Cámara, M., Fernández-Ruiz, V. and Ruiz-Rodríguez, B.M. (2016). Wild Edible Plants as Sources of Carotenoids, Fibre, Phenolics and Other Non-Nutrient Bioactive Compounds. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 187-208). New York: Springer Publishing.
  • Cansaran, A., Kaya, Ö.F. and Yıldırım, C. (2007). An Ethnobotanical Study (Amasya / Gümüşhaciköy) Between the Vicinity of Ovabaşi, Akpinar, Güllüce and Köseler Villages. Science and Eng. J of Fırat Univ., 19 (3), 243-257.
  • Chavan, J. K., Kadam, S. S. and Ramka Reddy, N. (1993). Nutritional Enrichment of Bakery Products by Supplementation with Nonwheat Flours, Critical Reviews in Food Science and Nutrition, 33 (3), 189-226. doi: 10.1080/10408399309527620.
  • Creswell, J. W. and Creswell, J. D. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. California: Sage Publications.
  • Çetinkaya, N. (2020). Orta Asya’dan Selçuklu’ya Anadolu Mutfağı. A Akbaba ve N. Çetinkaya (Ed.). Gastronomi ve Yiyecek Tarihi içinde. (s. 125-137). İstanbul: Detay Yayıncılık.
  • Erbas, M., Uslu, M. K., Demir, M. and Certel, M. (2010). Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage Temperatures. Cereal Chemistry, 87 (5), 398-402.
  • Ercisli, S. (2004). A Short Review of the Fruit Germplasm Resources of Turkey. Genetic Resources and Crop Evolution, 51 (4), 419-435.
  • Erçetin, H. K., Güneş, E. and Olcay, G.S. (2021). Use of Ahlat Flour in Cookie Production, Journal of Tourism and Gastronomy Studies, 9 (2), 674-686. doi: 10.21325/jotags.2021.809.
  • García-Herrera N. and Sánchez-Mata, M.C. (2016). The Contribution of Wild Plants to Dietary Intakes of Micronutrients: Mineral Elements. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 111-140). New York: Springer Publishing.
  • Gomez, M. and Martinez, M.M. (2017). Fruit and Vegetable By-Products as Novel Ingredients to Improve the Nutritional Quality of Baked Goods, Critical Reviews in Food Science and Nutrition, 58 (13), 2119-2135. doi: 10.1080/10408398.2017.1305946.
  • Göde, G., Kayaardı, S., Uyarcan, M. and Söbeli, C. (2021) Turkish Food Culture and Nutrition Habits in the Development of History. Food and Health, 7 (3), 216-226. doi: 10.3153/FH21023.
  • Guil-Guerrero, J.L. and Torija-Isasa, M.E. (2016). Fatty Acid Profiles of Mediterranean Wild Edible Plants. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 173-186). New York: Springer Publishing.
  • Karauğuz, G. (2007). Hititler Döneminde Anadolu’da Ekmek. Tarih İncelemeleri Dergisi, 22 (2), 245-246.
  • Kayhan, R., Korcan, S. E., Bulduk, I., Kargioğlu, M. and Şelli, E. (2020). Evaluation of Arbutin Content of Three Wild Pear Species Growing in Turkey. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 8 (1), 81-93.
  • KTB, (2021). İnce Ekmek Yapma ve Paylaşma Kültürü: Lavaş, Katirma, Jupka, Yufka, Kültür ve Turizm Bakanlığı Araştırma ve Eğitim Genel Müdürlüğü. https://aregem.ktb.gov.tr/TR-202366/ince-ekmek-yapma-ve-paylasma-kulturu-lavas-katirma-jupk-.html erişim tarihi: 30.06.2021.
  • Kozak, M. (2018). Bilimsel Araştırma: Tasarım, Yazım ve Yayım İlkeleri. İstanbul:Detay Yayıncılık.
  • Levent, H. and Bilgiçli, N. (2012). Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours. International Journal of Food Science and Nutrition Engineering, 2 (5), 89-95.
  • Marco, C. and Rosell, C.M. (2008). Functional and Rheological Properties of Protein Enriched Gluten Free Composite Flours. Journal of Food Engineering, 88 (1), 94-103.
  • Mastromatteo, M., Danza, A., Guida, M. and Del Nobile, M.A. (2012). Formulation Optimisation of Vegetable Flour-Loaded Functional Bread Part I: Screening of Vegetable Flours and Structuring Agents, International Journal of Food Science and Technology, 47, 1313–1320. doi:10.1111/j.1365-2621.2012.02975.x.
  • Molina, M., Pardo-de-Santayana, M. and Tardío, J. (2016). Natural Production and Cultivation of Mediterranean Wild Edibles. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 81-110). New York: Springer Publishing.
  • Mülayim, M. (2018). Konya’da Ekmeğin Tarihi. Konastaş Ekmek Fabrikası. Konya: Çetinkaya Ofset.
  • OGM, (2021). T.C. Tarım ve Orman Bakanlığı, Orman Genel Müdürlüğü. https://web.ogm.gov.tr/Lists/TibbiAromatikBitkiler/DispForm.aspx? ID=7andContentTypeId=0x0100D9FEA1544375754EB5878A903C35AD54 erişim Tarihi:02.07.2021.
  • Parafati, L., Restuccia, C., Palmeri, R., Fallico, B. and Arena, E. (2020). Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation. Foods, 9 (9), 1189.
  • Rahman, T., Akter, S., Sabuz, A. A. and Rana, R. (2021). Characterization of Wheat Flour Bread Fortified with Banana Flour. International Journal of Food Science and Agriculture, 5 (1), 7-11.
  • Sagbas, H. I., Ilhan, G., Ercisli, S., Anjum, M. A. and Holubec, V. (2021). Characterization of Oleaster-leafed Pear (Pyrus Elaeagrifolia Pall. subsp. Elaeagrifolia) Fruits in Turkey. Agronomy, 11 (3), 430.
  • Sánchez-Mata, M.C., Matallana-González, M.C. and Morales: (2016). The Contribution of Wild Plants to Dietary Intakes of Micronutrients: Vitamins. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 141-172). New York: Springer Publishing.
  • Silva, G. J., Souza, T. M., Barbieri, R. L. and Costa de Oliveira, A. (2014). Origin, Domestication, and Dispersing of Pear (Pyrus Spp.). Advances in Agriculture, 541097, 1-8. doi: 10.1155/2014/541097.
  • Spina, A., Brighina, S., Muccilli, S., Mazzaglia, A., Fabroni, S., Fallico, B. and Arena, E. (2019). Wholegrain Durum Wheat Bread Fortified with Citrus Fibers: Evaluation of Quality Parameters During Long Storage. Frontiers in Nutrition, 6, 13.
  • Topçu, B., Tacer Caba, Z. and Nilüfer Erdil, D. (2019). Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Oat Breads. Food and Health, 5 (1), 48-63. doi: 10.3153/FH19006.
  • Yaver, E. and Bilgiçli, N. (2020). Pseudocereals: Composition, Effect on Nutrition-Health and Usage in Cereal Products. Food and Health, 6 (1), 41-56. doi: 10.3153/FH20006.
  • Yerlitürk, F.Ü, Arslan, O., Sinan, S., Gencer, N. and Özensoy G, Ö. (2008). Characterization of Polyphenoloxidase from Wild Pear (Pyrus Elaegrifolia). Journal of Food Biochemistry, 32 (3), 368-383.
  • Yilmaz, K. U., Ercisli, S., Cam, M., Uzun, A., Yilmaztekin, M., Kafkas, E. and Pinar, H. (2015). Fruit Weight, Total Phenolics, Acidity and Sugar Content of Edible Wild Pear (Pyrus Elaeagnifolia Pall.) Fruits. Erwerbs-Obstbau, 57 (4), 179-184.
  • Yu, Y., Wang, L., Qian, H., Zhang, H. and Qi, X. (2017). Contribution of Spontaneously Fermented Sourdoughs with Pear and Navel Orange for the Bread-Making, LWT - Food Science and Technology, 89, 336-343. doi: 10.1016/j.lwt.2017.11.001.
  • Zbigniew, S., Beata, Ż., Kamil, J., Roman, F., Barbara, K. and Andrzej, D. (2014). Antimicrobial and Antiradical Activity of Extracts Obtained from Leaves of Three Species of the Genus Pyrus. Microbial Drug Resistance, 20 (4), 337-343.

Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

Yıl 2021, , 11 - 30, 30.09.2021
https://doi.org/10.53568/yyusbed.1002658

Öz

Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufka-phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as “ahlat, gray pear, etc.”, which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic element and it is an important bread type in terms of health thanks to its bioactive compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.

Kaynakça

  • Alyakut, Ö. and Küçükkömürler, S. (2018). A Traditional Bread Type: Yufka. Journal of Tourism and Gastronomy Studies, 6(3), 379-395. doi: 10.21325/jotags.2018.288.
  • Aydin, E., Baysal, E., Toker, H., Turkoglu, T., Deveci, I., Ozcifci, A. and Peker, H. (2015). Decay Resistance, Physical, Mechanical, and Thermal Properties of Heated Oriental Beech Wood. Wood Research, 60 (6), 913-928.
  • Badem, A. and Akturfan, M. (2020). A Local Soup: Arabaşı (Arab aşı, Ara aşı). M.C. Küçüktığlı, Y. Seçim, M.M. Adabalı and M. Yılmaz (Ed.), In: Inspirations from Anatolian
  • Culinary Culture. (p. 38-62). Konya: Konya Metropolitan Municipality Cultural Publications.
  • Baltas, N. (2017). Investigation of a Wild Pear Species (Pyrus Elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: Polyphenol Oxidase Properties and Anti- Xanthine Oxidase, Anti-Urease, and Antioxidant Activity. International Journal of Food Properties, 20 (3), 585-595.
  • Betoret, E. and Rosell, C. M. (2020). Enrichment of Bread with Fruits and Vegetables: Trends and Strategies to Increase Functionality. Cereal Chemistry, 97 (1), 9-19.
  • Cámara, M., Fernández-Ruiz, V. and Ruiz-Rodríguez, B.M. (2016). Wild Edible Plants as Sources of Carotenoids, Fibre, Phenolics and Other Non-Nutrient Bioactive Compounds. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 187-208). New York: Springer Publishing.
  • Cansaran, A., Kaya, Ö.F. and Yıldırım, C. (2007). An Ethnobotanical Study (Amasya / Gümüşhaciköy) Between the Vicinity of Ovabaşi, Akpinar, Güllüce and Köseler Villages. Science and Eng. J of Fırat Univ., 19 (3), 243-257.
  • Chavan, J. K., Kadam, S. S. and Ramka Reddy, N. (1993). Nutritional Enrichment of Bakery Products by Supplementation with Nonwheat Flours, Critical Reviews in Food Science and Nutrition, 33 (3), 189-226. doi: 10.1080/10408399309527620.
  • Creswell, J. W. and Creswell, J. D. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. California: Sage Publications.
  • Çetinkaya, N. (2020). Orta Asya’dan Selçuklu’ya Anadolu Mutfağı. A Akbaba ve N. Çetinkaya (Ed.). Gastronomi ve Yiyecek Tarihi içinde. (s. 125-137). İstanbul: Detay Yayıncılık.
  • Erbas, M., Uslu, M. K., Demir, M. and Certel, M. (2010). Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage Temperatures. Cereal Chemistry, 87 (5), 398-402.
  • Ercisli, S. (2004). A Short Review of the Fruit Germplasm Resources of Turkey. Genetic Resources and Crop Evolution, 51 (4), 419-435.
  • Erçetin, H. K., Güneş, E. and Olcay, G.S. (2021). Use of Ahlat Flour in Cookie Production, Journal of Tourism and Gastronomy Studies, 9 (2), 674-686. doi: 10.21325/jotags.2021.809.
  • García-Herrera N. and Sánchez-Mata, M.C. (2016). The Contribution of Wild Plants to Dietary Intakes of Micronutrients: Mineral Elements. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 111-140). New York: Springer Publishing.
  • Gomez, M. and Martinez, M.M. (2017). Fruit and Vegetable By-Products as Novel Ingredients to Improve the Nutritional Quality of Baked Goods, Critical Reviews in Food Science and Nutrition, 58 (13), 2119-2135. doi: 10.1080/10408398.2017.1305946.
  • Göde, G., Kayaardı, S., Uyarcan, M. and Söbeli, C. (2021) Turkish Food Culture and Nutrition Habits in the Development of History. Food and Health, 7 (3), 216-226. doi: 10.3153/FH21023.
  • Guil-Guerrero, J.L. and Torija-Isasa, M.E. (2016). Fatty Acid Profiles of Mediterranean Wild Edible Plants. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 173-186). New York: Springer Publishing.
  • Karauğuz, G. (2007). Hititler Döneminde Anadolu’da Ekmek. Tarih İncelemeleri Dergisi, 22 (2), 245-246.
  • Kayhan, R., Korcan, S. E., Bulduk, I., Kargioğlu, M. and Şelli, E. (2020). Evaluation of Arbutin Content of Three Wild Pear Species Growing in Turkey. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 8 (1), 81-93.
  • KTB, (2021). İnce Ekmek Yapma ve Paylaşma Kültürü: Lavaş, Katirma, Jupka, Yufka, Kültür ve Turizm Bakanlığı Araştırma ve Eğitim Genel Müdürlüğü. https://aregem.ktb.gov.tr/TR-202366/ince-ekmek-yapma-ve-paylasma-kulturu-lavas-katirma-jupk-.html erişim tarihi: 30.06.2021.
  • Kozak, M. (2018). Bilimsel Araştırma: Tasarım, Yazım ve Yayım İlkeleri. İstanbul:Detay Yayıncılık.
  • Levent, H. and Bilgiçli, N. (2012). Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours. International Journal of Food Science and Nutrition Engineering, 2 (5), 89-95.
  • Marco, C. and Rosell, C.M. (2008). Functional and Rheological Properties of Protein Enriched Gluten Free Composite Flours. Journal of Food Engineering, 88 (1), 94-103.
  • Mastromatteo, M., Danza, A., Guida, M. and Del Nobile, M.A. (2012). Formulation Optimisation of Vegetable Flour-Loaded Functional Bread Part I: Screening of Vegetable Flours and Structuring Agents, International Journal of Food Science and Technology, 47, 1313–1320. doi:10.1111/j.1365-2621.2012.02975.x.
  • Molina, M., Pardo-de-Santayana, M. and Tardío, J. (2016). Natural Production and Cultivation of Mediterranean Wild Edibles. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 81-110). New York: Springer Publishing.
  • Mülayim, M. (2018). Konya’da Ekmeğin Tarihi. Konastaş Ekmek Fabrikası. Konya: Çetinkaya Ofset.
  • OGM, (2021). T.C. Tarım ve Orman Bakanlığı, Orman Genel Müdürlüğü. https://web.ogm.gov.tr/Lists/TibbiAromatikBitkiler/DispForm.aspx? ID=7andContentTypeId=0x0100D9FEA1544375754EB5878A903C35AD54 erişim Tarihi:02.07.2021.
  • Parafati, L., Restuccia, C., Palmeri, R., Fallico, B. and Arena, E. (2020). Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation. Foods, 9 (9), 1189.
  • Rahman, T., Akter, S., Sabuz, A. A. and Rana, R. (2021). Characterization of Wheat Flour Bread Fortified with Banana Flour. International Journal of Food Science and Agriculture, 5 (1), 7-11.
  • Sagbas, H. I., Ilhan, G., Ercisli, S., Anjum, M. A. and Holubec, V. (2021). Characterization of Oleaster-leafed Pear (Pyrus Elaeagrifolia Pall. subsp. Elaeagrifolia) Fruits in Turkey. Agronomy, 11 (3), 430.
  • Sánchez-Mata, M.C., Matallana-González, M.C. and Morales: (2016). The Contribution of Wild Plants to Dietary Intakes of Micronutrients: Vitamins. M.C. Sánchez-Mata and J. Tardío (Ed.). In: Mediterranean Wild Edible Plants Ethnobotany and Food Composition. (p. 141-172). New York: Springer Publishing.
  • Silva, G. J., Souza, T. M., Barbieri, R. L. and Costa de Oliveira, A. (2014). Origin, Domestication, and Dispersing of Pear (Pyrus Spp.). Advances in Agriculture, 541097, 1-8. doi: 10.1155/2014/541097.
  • Spina, A., Brighina, S., Muccilli, S., Mazzaglia, A., Fabroni, S., Fallico, B. and Arena, E. (2019). Wholegrain Durum Wheat Bread Fortified with Citrus Fibers: Evaluation of Quality Parameters During Long Storage. Frontiers in Nutrition, 6, 13.
  • Topçu, B., Tacer Caba, Z. and Nilüfer Erdil, D. (2019). Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Oat Breads. Food and Health, 5 (1), 48-63. doi: 10.3153/FH19006.
  • Yaver, E. and Bilgiçli, N. (2020). Pseudocereals: Composition, Effect on Nutrition-Health and Usage in Cereal Products. Food and Health, 6 (1), 41-56. doi: 10.3153/FH20006.
  • Yerlitürk, F.Ü, Arslan, O., Sinan, S., Gencer, N. and Özensoy G, Ö. (2008). Characterization of Polyphenoloxidase from Wild Pear (Pyrus Elaegrifolia). Journal of Food Biochemistry, 32 (3), 368-383.
  • Yilmaz, K. U., Ercisli, S., Cam, M., Uzun, A., Yilmaztekin, M., Kafkas, E. and Pinar, H. (2015). Fruit Weight, Total Phenolics, Acidity and Sugar Content of Edible Wild Pear (Pyrus Elaeagnifolia Pall.) Fruits. Erwerbs-Obstbau, 57 (4), 179-184.
  • Yu, Y., Wang, L., Qian, H., Zhang, H. and Qi, X. (2017). Contribution of Spontaneously Fermented Sourdoughs with Pear and Navel Orange for the Bread-Making, LWT - Food Science and Technology, 89, 336-343. doi: 10.1016/j.lwt.2017.11.001.
  • Zbigniew, S., Beata, Ż., Kamil, J., Roman, F., Barbara, K. and Andrzej, D. (2014). Antimicrobial and Antiradical Activity of Extracts Obtained from Leaves of Three Species of the Genus Pyrus. Microbial Drug Resistance, 20 (4), 337-343.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Tam Sayı
Yazarlar

Abdullah Badem 0000-0001-8518-6366

Yayımlanma Tarihi 30 Eylül 2021
Gönderilme Tarihi 5 Temmuz 2021
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

APA Badem, A. (2021). Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread. Yüzüncü Yıl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi(53), 11-30. https://doi.org/10.53568/yyusbed.1002658

Yüzüncü Yıl Üniversitesi Sosyal Bilimler Dergisi Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.