檢索結果 - Mehmet Hayta

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    Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life

    Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life 由 Mehmet Hayta, Müge Hendek Ertop

    出版 2017
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    Revisão
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    Effect of Grape (<i>Vitis Vinifera</i> L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

    Effect of Grape (<i>Vitis Vinifera</i> L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread 由 Mehmet Hayta, Gamze Özuğur, Hakiye Etgü, İbrahim Tuğkan Şeker

    出版 2012
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    Artigo
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