AGRIS - 国际农业科技情报系统

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


书目信息
出版者
Ege University, Graduate School of Natural and Applied Sciences
页码
280 p.
其它主题
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
语言
土耳其
注释
Summaries (En, Tr)
117 tables
33 fig.
ref.
Thesis (PhD in Food Engineering)
类型
Summary; Thesis
团体作者
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)

2012-07-15
AGRIS AP