UNA VE TAVLAMA SUYU İLE BUGDAYA UYGULANAN KLORLAMA İŞLEMİN II: UNUN BAZI HAMUR VE EKMEK ÖZELLİKLERiNE ETKİSİ / CHLORINATION PROCESS OF FLOUR AND WHEAT KERNEL VIA TEMPERING WATER II: THE EFFECTS ON THE DOUGH AND BREAD PROPERTIES

İlyas ÇELİK, H. Gürbüz KOTANCILAR, Zeki ERTUGAY, Adem ELGÜN

Journal

Research in Agricultural Sciences

Issue

1996 · Cilt: 27 - Sayı: 2

Pages

1–1

DOI

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Keywords: -