Work

Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

Year: 2010

Type: article

Source: International Journal of Food Properties

DOI: 10.1080/10942910903453389

Authors: Yavuz S. Cakmak, Gokalp O. Guler, Sakir Yigit, Gokhan Caglav, Abdurrahman Aktumsek

Institution: Selçuk University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Selçuk University Research Foundation

OpenAlex ID: W2042010491

FWCI: 0.374

Cites: 29

Cited by: 15

Related to: 10