Chapter IV. A Strategy of Seaweed To Be Used For Reducing Acrylamide Formation in Bakery Products and Algae-Enriched Bread Formulations
Kitapta bölümler > Mesleki Kitap · 2024
Yazarlar: Berna KILINÇ
Scientific Studies in The Fields of Fisheries and Agriculture, Mesleki Kitap, Holistence Publications, Diğer, Uluslararası, 2024, ss 59-74, Türkiye, Çanakkale