Publication:
Quality of Gluten-Free Bread Formulations Baked in Different Ovens (vol 6, pg 746, 2013)

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dc.contributor.authorDemirkesen, Ilkem
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorIDSumnu, Gulum/0000-0002-2949-4361
dc.date.accessioned2020-06-21T13:58:00Z
dc.date.available2020-06-21T13:58:00Z
dc.date.issued2014
dc.departmentOMÜen_US
dc.department-temp[Demirkesen, Ilkem -- Sumnu, Gulum -- Sahin, Serpil] Middle E Tech Univ, Dept Food Engn, TR-06800 Ankara, Turkey -- [Demirkesen, Ilkem] On Dokuz Mayis Univ, Dept Food Engn, TR-55139 Samsun, Turkey -- [Ozcan, Mehmet Musa] Selcuk Univ, Dept Food Engn, TR-42030 Konya, Turkey --en_US
dc.description.abstract…en_US
dc.identifier.doi10.1007/s11947-013-1114-8
dc.identifier.endpage619en_US
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue2en_US
dc.identifier.startpage619en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-013-1114-8
dc.identifier.urihttps://hdl.handle.net/20.500.12712/15311
dc.identifier.volume7en_US
dc.identifier.wosWOS:000329642000029
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.journalFood and Bioprocess Technologyen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleQuality of Gluten-Free Bread Formulations Baked in Different Ovens (vol 6, pg 746, 2013)en_US
dc.typeCorrectionen_US
dspace.entity.typePublication

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