DUYUSAL ANALİZ METODUYLA SİYEZ UNUNDAN ELDE EDİLEN EKMEK İLE ENDÜSTRİYEL UNDAN ELDE EDİLEN EKMEĞİN FARKLILIKLARININ BELİRLENMESİ (DETERMINING THE DIFFERENCES BETWEEN BREAD MADE FROM EINKORN (SİYEZ) FLOUR AND BREAD MADE FROM INDUSTRIAL WHEAT FLOUR USİNG SENSORY ANALYSIS METHODS)

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Tandoğan H. S., YILMAZ H.

Journal of gastronomy, hospitality and travel (Online), vol.8, no.4, pp.1825-1840, 2025 (TRDizin)

• Publication Type: Article / Article
• Volume: 8 Issue: 4
• Publication Date: 2025
• Doi Number: 10.33083/joghat.2025.596
• Journal Name: Journal of gastronomy, hospitality and travel (Online)
• Journal Indexes: TR DİZİN (ULAKBİM)
• Page Numbers: pp.1825-1840
• Anadolu University Affiliated: Yes