Effects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle (vol 16, pg 557, 2010)

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dc.contributor.authorDemi, Berat
dc.contributor.authorBilgic, Nermin
dc.contributor.authorElgun, Adem
dc.contributor.authorDemi, M. Kursat
dc.date.accessioned2020-03-26T18:14:20Z
dc.date.available2020-03-26T18:14:20Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstract[Abstract not Available]en_US
dc.identifier.endpage557en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issue2en_US
dc.identifier.startpage557en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26395
dc.identifier.volume17en_US
dc.identifier.wosWOS:000289830200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherKARGERen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCHen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffects of Chickpea Flours and Whole Egg on Selected Properties of Eriste, Turkish Noodle (vol 16, pg 557, 2010)en_US
dc.typeCorrectionen_US

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