Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour ; volume:5 ; number:1 ; day:2 ; month:2 ; year:2023 ; pages:1-12 ; date:12.2023
Food production, processing and nutrition ; 5, Heft 1 (2.2.2023), 1-12, 12.2023
- Urheber
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Kahraman, Esra
Dağlioğlu, Orhan
Yilmaz, İsmail
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1186/s43014-022-00120-1
- URN
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urn:nbn:de:101:1-2023031909001377284896
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:56 MESZ
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Beteiligte
- Kahraman, Esra
- Dağlioğlu, Orhan
- Yilmaz, İsmail
- SpringerLink (Online service)
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