Dağlıoğlu, O., Tasan, M., Tuncel, B. (2000). Effects of Microwave and Conventional Baking on the Oxidative Stability and Fatty Acid Composition of Puff Pastry.


TUNCEL N. B.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.77, ss.543-545, 2000 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 77 Konu: 5
  • Basım Tarihi: 2000
  • Dergi Adı: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Sayfa Sayıları: ss.543-545