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Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea.

dc.contributor.authorDülger, Dilek
dc.contributor.authorAKSU, Filiz
dc.contributor.authorÜnver Alçay, Ayla
dc.date.accessioned2021-03-05T17:18:25Z
dc.date.available2021-03-05T17:18:25Z
dc.identifier.citationÜnver Alçay A., AKSU F., Dülger D., "Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea.", The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 25 Ekim 2013, ss.513
dc.identifier.otherav_c4e9b70c-1534-4e54-be61-341b712e42ea
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/130595
dc.language.isoeng
dc.subjectTarım Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleBread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea.
dc.typeBildiri
dc.contributor.departmentİstanbul Aydın Üniversitesi , ,
dc.contributor.firstauthorID453619


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