[1]
|
SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ
GIDA / THE JOURNAL OF FOOD,
2021
DOI:10.15237/gida.GD20087
|
|
|
[2]
|
SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ
Gıda,
2021
DOI:10.15237/gida.GD20087
|
|
|
[3]
|
Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2081
|
|
|
[4]
|
Compositional analysis of transgenic Bt-chickpea resistant to Helicoverpa armigera
GM Crops & Food,
2020
DOI:10.1080/21645698.2020.1782147
|
|
|
[5]
|
Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots
Food Science & Nutrition,
2020
DOI:10.1002/fsn3.2081
|
|
|
[6]
|
Mutant Lines of Spring Wheat with Increased Iron, Zinc, and Micronutrients in Grains and Enhanced Bioavailability for Human Health
BioMed Research International,
2019
DOI:10.1155/2019/9692053
|
|
|
[7]
|
Rapid Method for Simultaneous Determination of Inositol Phosphates by IPC-ESI–MS/MS and Its Application in Nutrition and Genetic Research
Chromatographia,
2017
DOI:10.1007/s10337-017-3238-x
|
|
|
[8]
|
Biofortification of Food Crops
2016
DOI:10.1007/978-81-322-2716-8_8
|
|
|