Work

Fatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis on trans fatty acids

Year: 2003

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-003-0720-5

Authors: Orhan Daglioglu, Murat Tasan

Institution: Trakya University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2012016334

FWCI:

Cites: 13

Cited by: 10

Related to: 10