| 标题 |
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread |
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| DOI | |
| 其它 |
期刊:International Journal of Gastronomy and Food Science 作者:Ankara Üniversitesi; Fen Bi̇li̇mleri̇ Ensti̇tüsü; Yüksek Lisans Tezi; Yulaf Kepeği̇; Katkili Ekmekleri̇n; et al 出版日期:2021-10-01 |
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(2025-6-4)