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


KARAMAN K. , SAĞDIÇ O.

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

  • Yayın Türü: Bildiri / Tam Metin Bildiri