Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality

Name: Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality
Author: H. Gouda, Dr. Thnaa M.

İsim	Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality
Yazar	H. Gouda, Dr. Thnaa M.
Konu	مجلة دراسات و بحوث التربیة النوعیة, 2022-10, Vol.8 (4), p.781-794
Tür	Kitap
Dil	Arapça
Dijital	Evet
Yazma	Hayır
Kütüphane:	Mektup Kütüphanesi
Demirbaş Numarası	ISSN: 2356-8690, EISSN: 2356-8690, DOI: 10.21608/jsezu.2022.280201
Kayıt Numarası	cdi_crossref_primary_10_21608_jsezu_2022_280201
Lokasyon	DOAJ Directory of Open Access Journals
Detaylı Başlık	Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality

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Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality

Yazar H. Gouda, Dr. Thnaa M.

Konu مجلة دراسات و بحوث التربیة النوعیة, 2022-10, Vol.8 (4), p.781-794

Tür Kitap

Dil Arapça

Dijital Evet

Yazma Hayır

Kütüphane Mektup Kütüphanesi

Demirbaş Numarası ISSN: 2356-8690, EISSN: 2356-8690, DOI: 10.21608/jsezu.2022.280201

Kayıt Numarası cdi_crossref_primary_10_21608_jsezu_2022_280201

Lokasyon DOAJ Directory of Open Access Journals

Detaylı Başlık Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality