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Varietal classification and prediction of chemical parameters of Turkish wines by in frared spectroscopy
Varietal classification and prediction of chemical parameters of Turkish wines by in frared spectroscopy
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Öztürk, Burcu.
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Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet
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Kömen, Gökçen.
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Author: İzmir Institute of Technology. Food Engineering.
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Material Type: Supplementary CD-ROM
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Publication Date: 2010
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