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Journals / Turkish Journal of Agriculture and Forestry / 1997 / Cilt: 21 - Sayı: 1

Different oxidant addition and the effects of mechanical dought methods on the quality of bread

Farkli oranlarda oksidan ilavesi ve mekaniksel hamur gelistirme yönteminin ekmek özellikleri üzerine etkisi

Zeki ERTUGAY
Suna AYIK
Ilyas ÇELIK
Pages
57–64
Publication Date
2022-10-19
DOI
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Cite This Article

ERTUGAY, Z., AYIK, S., ÇELIK, I. (2022). Different oxidant addition and the effects of mechanical dought methods on the quality of bread. Turkish Journal of Agriculture and Forestry, Cilt: 21 - Sayı: 1, 57–64. https://ajindex.com/articles/599993

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