FARKLI ORANLARDA LUPİN UNU KULLANILARAK ÜRETİLEN BEYAZ EKMEK VE TAM BUĞDAY EKMEĞİNİN BAZIKALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Supported projects > Higher Education Institutions Supported Project · 2016

Authors: Burak ALTINEL

2016-2017, Higher Education Institutions Supported Project, R & D Project, Completed

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