Cereals, the basic raw material of many food products in human nutrition, its importance continues to increase from the past to the present. However, the continuing increase in the world population and people’s preference for quality products have made it necessary to increase the yield and quality of cereals.
THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY
THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY
- EDITED BY:
- ASSOC. PROF. DR. MEHMET KARAMAN
- AUTHORS:
- PROF. DR. CELALEDDİN BARUTÇULAR
- PROF. DR. HÜSREV MENNAN
- PROF. DR. KADRİYE ÇAĞLAYAN
- PROF. DR. MURAT ERMAN
- PROF. DR. MEHMET YILDIRIM
- PROF. DR. MONA GAZEL
- ASSOC. PROF. DR. ENVER KENDAL
- ASSOC. PROF. DR. FIRAT PALA
- ASSOC. PROF. DR. İRFAN ERDEMCİ
- ASSOC. PROF. DR. MEHMET KARAMAN
- DR. ALİ CEVAT SÖNMEZ
- DR. EMEL ÖZER
- DR. CEMAL ŞERMET
- DR. HALİL SÜREK
- DR. HATİCE GEREN
- DR. MEHMET DUMAN
- DR. MEHMET DÜZGÜN
- DR. ÖNDER ALBAYRAK
- DR. TURHAN KAHRAMAN
- DR. SİPAN SOYSAL
- DR. ÜMRAN KÜÇÜKÖZDEMİR
- MSC. MAHİR BAŞARAN
- ISBN: 978-625-7562-37-9
