Immobilization Techniques Applicable To Sourdough
| dc.contributor.author | Agirbasli,Z. | |
| dc.contributor.author | Elvan,M. | |
| dc.contributor.author | Harsa,S. | |
| dc.date.accessioned | 2024-10-25T23:27:54Z | |
| dc.date.available | 2024-10-25T23:27:54Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | [No abstract available] | en_US |
| dc.identifier.doi | 10.1007/978-3-031-48604-3_9 | |
| dc.identifier.isbn | 978-303148604-3 | |
| dc.identifier.isbn | 978-303148603-6 | |
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| dc.identifier.uri | https://doi.org/10.1007/978-3-031-48604-3_9 | |
| dc.identifier.uri | https://hdl.handle.net/11147/14930 | |
| dc.language.iso | en | en_US |
| dc.publisher | Springer International Publishing | en_US |
| dc.relation.ispartof | Sourdough Microbiota and Starter Cultures for Industry | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | [No Keyword Available] | en_US |
| dc.title | Immobilization Techniques Applicable To Sourdough | en_US |
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| gdc.description.department | Izmir Institute of Technology | en_US |
| gdc.description.departmenttemp | Agirbasli Z., Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir, Turkey; Elvan M., Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir, Turkey; Harsa S., Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir, Turkey | en_US |
| gdc.description.endpage | 279 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
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| gdc.description.startpage | 257 | en_US |
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