Please use this identifier to cite or link to this item:
https://hdl.handle.net/11499/53903Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Işık Fatma | en_US |
| dc.date.accessioned | 2023-11-08T11:52:39Z | - |
| dc.date.available | 2023-11-08T11:52:39Z | - |
| dc.date.issued | 2021 | en_US |
| dc.identifier.uri | https://hdl.handle.net/11499/53903 | - |
| dc.description | Proje yürütücülüğü yapılmıştır. | en_US |
| dc.language.iso | tr | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Karpuz Kabuğu Tozunun Glutensiz Kekte Kullanım Potansiyeli | en_US |
| dc.type | Project | en_US |
| dc.authorid | 0000-0002-1718-7313 | en_US |
| dc.relation.publicationcategory | Proje (BAP) | en_US |
| item.languageiso639-1 | tr | - |
| item.openairetype | Project | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.fulltext | No Fulltext | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| crisitem.author.dept | 10.05. Food Engineering | - |
| Appears in Collections: | Mühendislik Fakültesi Koleksiyonu | |
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