Applications of Composite Flour Development of Composite Wheat-RyeOkra Seed Breads
| dc.authorid | 0000-0002-3815-2101 | |
| dc.contributor.author | Akpınar Borazan, Alev | |
| dc.contributor.author | Yılmaz, Murat | |
| dc.date.accessioned | 2021-08-26T12:48:10Z | |
| dc.date.available | 2021-08-26T12:48:10Z | |
| dc.date.issued | 2017 | en_US |
| dc.department | Enstitüler, Fen Bilimleri Enstitüsü, Kimya Mühendisliği Ana Bilim Dalı | |
| dc.department | Fakülteler, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü | |
| dc.description.abstract | Bread is essential part of the diet for people especillay in the developing countries. Traditionally bread are manufactured mainly wheat and rye flours. | en_US |
| dc.identifier.uri | https://hdl.handle.net/11552/1871 | |
| dc.institutionauthor | Akpınar Borazan, Alev | |
| dc.institutionauthor | Yılmaz, Murat | |
| dc.language.iso | en | |
| dc.publisher | Nevşehir Üniversitesi | en_US |
| dc.relation.ispartof | International Conference on Agriculture Forest Food Science and Technologies (15.05.2017 - 17.05.2017) | |
| dc.relation.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı ve Öğrenci | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Conuosite Flour | en_US |
| dc.subject | Bread CIE11icaI Propefes | en_US |
| dc.subject | C*ra Sed Flour | en_US |
| dc.title | Applications of Composite Flour Development of Composite Wheat-RyeOkra Seed Breads | |
| dc.title.alternative | BUĞDAY/ÇAVDAR/BAMYA KOMPOZİT UNU’NUN EKMEĞİN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ | |
| dc.type | Conference Object |
