WoS
🏆 JCR Q2 · JIF 3,7
YÖKSİS Eşleşti
2021 Article 1. Yazar
Improvement of functional cake formulation with fermented soy (<i>Glycine max</i>) and lupin <i>(Lupinus albus L</i>) powders
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
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Cilt 26
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ISSN 1878-450X
Dr. Öğr. Üyesi MİNE ASLAN
· 2 yazar