Effects of different formulations on the quality of microwave baked bread
- Publikationsart
- Buchbeiträge
- Titel
- Effects of different formulations on the quality of microwave baked bread
- Medien
- European Food Research Technology, (Z. Lebensm. Unters. Forsch. A)
- Heft
- 213
- Band
- 2001
- Autor:innen
- Özlem Özmutlu Karslioglu
- Seiten
- 38-42
- Veröffentlichungsdatum
- 2001