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Items where Author is "Sivri Özay, D."
Group by: Item Type | No Grouping Jump to: Article Number of items: 2. ArticleÖzülkü, G. and Sivri Özay, D. (2020) Improving the Bread Quality of Suni-Bug Damaged Wheat Flours by Sourdough Breadmaking and Liquid Rye Sour. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (2). pp. 170-180. ISSN 0139-3006 (print); 1588-2535 (online) Kaçar, D. and Erinç, H. and Sivri Özay, D. (2018) Development of fats based on olive oil by chemical interesterification and its utilization in cookie production. Acta Alimentaria, 47 (2). pp. 154-161. ISSN 0139-3006 |
