文章基本信息
- 标题：The Properties of Bread Produced by Different Methods in İzmir
- 本地全文：下载
- 作者：S. Sezgin Ünal ; Semih Kartelli
- 期刊名称：Gida : Journal of Food
- 印刷版ISSN：1300-3070
- 电子版ISSN：1309-6273
- 出版年度：1986
- 卷号：11
- 期号：5
- 出版社：Association of Food Technology, Turkey
- 摘要：The physical and chemical properties and compressibility after 24 and 48 hours of the bread samples belong to five different bakery in İzmir which use different manufacturing technology were investigated.
