The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies için istatistikler
Toplam ziyaret
| views | |
|---|---|
| The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies | 4 |
Aylık toplam ziyaret
| views | |
|---|---|
| Ekim 2024 | 0 |
| Kasım 2024 | 0 |
| Aralık 2024 | 0 |
| Ocak 2025 | 0 |
| Şubat 2025 | 1 |
| Mart 2025 | 3 |
| Nisan 2025 | 0 |
