by
Doğruer, Ilgın, author.
Format:
El Yazması
Alıntı:
Techno functional properties of bakery products containing legume and nut flours/ Doğruer, Ilgın
by
Gözaydın, Gökalp, author.
Format:
El Yazması
Alıntı:
Nut products.
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by
Tengizdeniz, Ceren, author.
Format:
El Yazması
Alıntı:
order to improve the nutritional quality and also sensorial appeal of gluten free bakery products
by
Akkuş, Zeynep Aysun, author.
Format:
El Yazması
Alıntı:
has been impregnated with peanut and cashew nut butter after encapsulation. In the selection of the
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