Abstract
Food / NahrungVolume 43, Issue 1 p. 61-62 Short Communication Macro and micro mineral contents of Turkish bread types O. Daglioglu, O. DagliogluSearch for more papers by this authorB. Tuncel, B. Tuncel Trakya University, Agricultural Faculty of Tekirdag, Department of Food Engineering, TR-59100 Tekirdag, Turkey.Search for more papers by this author O. Daglioglu, O. DagliogluSearch for more papers by this authorB. Tuncel, B. Tuncel Trakya University, Agricultural Faculty of Tekirdag, Department of Food Engineering, TR-59100 Tekirdag, Turkey.Search for more papers by this author First published: 10 February 1999 https://doi.org/10.1002/(SICI)1521-3803(19990101)43:1<61::AID-FOOD61>3.0.CO;2-SCitations: 2AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article.Citing Literature Volume43, Issue11 January 1999Pages 61-62 RelatedInformation
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