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1. 
Physical and spectroscopic characterization of bakery products made from different flour mixtures için kapak resmi
Physical and spectroscopic characterization of bakery products made from different flour mixtures
Physical and spectroscopic characterization of bakery products made from different flour mixtures
by 
Tuna, Ayça, author.
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Alıntı: 
Physical and spectroscopic characterization of bakery products made from different flour mixtures/
2. 
Development of a functional snack için kapak resmi
Development of a functional snack
Development of a functional snack
by 
Maşa, Zeynep Tuğba, author.
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Alıntı: 
the design, it was decided to bake thirteen different mixtures at three different temperatures and to
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