-
1دورية أكاديمية
المؤلفون: Ohm, J.-B., Simsek, S., Yurdunuseven, Aysun, Herken, Emine Nur
مصطلحات موضوعية: Bakery products, Antioxidants, Proteins, Scanning electron microscopy, Anti-oxidant activities, Consumer acceptance, Functional ingredient, Sensory attributes, Sensory properties, Substitution rates, Total phenolic compounds, Total polyphenols, Acceptance tests
العلاقة: Journal of Food Processing and Preservation; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11499/8965Test; https://doi.org/10.1111/jfpp.13032Test; 41; 2-s2.0-84978080679; WOS:000407319100038
-
2
المؤلفون: Herken, EN, Simsek, S, Ohm, JB, Yurdunuseven, A
مصطلحات موضوعية: Total polyphenols, Consumer acceptance, Anti-oxidant activities, Proteins, Functional ingredient, Sensory attributes, Antioxidants, Substitution rates, Total phenolic compounds, Sensory properties, Bakery products, Scanning electron microscopy, Acceptance tests
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::157a074adb18b6c74acfdde36270f258Test
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/8965Test