FAO AGRIS - International System for Agricultural Science and Technology

Enzymes used in breadmaking and their effects on bread quality | Ekmek üretiminde kullanılan enzimler ve ürün kalitesine etkilerinin belirlenmesi

2008

Altınel, B., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering


Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
280 p.
Other Subjects
Aliment concentra© pour animaux; Ma©lange; Cromatografa­a; Ta©cnicas anala­ticas; Masa de panadera­a; Produccia³n; Farine de bla©; Propiedades fisicoqua­micas; Farine de ca©ra©ale; Paote de cuisson; Turqua­a; Propria©ta© physicochimique; Qualita© des aliments; Composicia³n quimica; Control fa­sico
Language
Turkish
Note
Summaries (En, Tr)
117 tables
33 fig.
ref.
Thesis (PhD in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)

2012-07-15
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