Atıf İçin Kopyala
Sun X., Scanlon M. G., Guillermic R., Belev G. S., Webb M. A., ARITAN S., ...Daha Fazla
Food Research International, cilt.130, 2020 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
130
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Basım Tarihi:
2020
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Doi Numarası:
10.1016/j.foodres.2019.108919
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Dergi Adı:
Food Research International
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, DIALNET
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Anahtar Kelimeler:
Sodium reduction, Gas volume fraction, Bubble size distribution, Bread dough, Synchrotron X-ray microtomography, BUBBLE-SIZE DISTRIBUTION, WHEAT-FLOUR DOUGH, MECHANICAL-PROPERTIES, CELL STABILIZATION, SALT REDUCTION, AIR BUBBLES, CHLORIDE, GLUTEN, GROWTH, BREADMAKING
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Hacettepe Üniversitesi Adresli:
Evet