UNA VE TAVLAMA SUYU İLE BUGDAYA UYGULANAN KLORLAMA İŞLEMİN II: UNUN BAZI HAMUR VE EKMEK ÖZELLİKLERiNE ETKİSİ / CHLORINATION PROCESS OF FLOUR AND WHEAT KERNEL VIA TEMPERING WATER II: THE EFFECTS ON THE DOUGH AND BREAD PROPERTIES

Authors : İlyas ÇELİK, H Gürbüz KOTANCILAR, Zeki ERTUGAY, Adem ELGÜN

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Publication Date : 2011-01-03

Article Type : Research Paper

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