WoS
🏆 JCR Q4 · JIF 1,5 2018 Article 4. Yazar
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
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Cilt 6, s. 211-221
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ISSN 2347-467X
WoS
🏆 JCR Q4 · JIF 0,9
YÖKSİS Eşleşti
2018 Article 1. Yazar
Evaluation of the mineral and trace elements of various breads
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
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Cilt 69, s. 10-13
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ISSN 0003-925X