Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study | AVESİS

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Use of Lactic Acid Bacteria and Yeasts Having High Phytase Activity in Whole Wheat Bread: Principal Component Analysis Study

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KARAMAN K., SAĞDIÇ O.

1st INTERNATIONAL ERCIYES AGRICULTURE,ANIMAL FOOD SCIENCES CONFERENCE, 24 - 27 April 2019

Publication Type: Conference Paper / Full Text
Erciyes University Affiliated: Yes