Fatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis on trans fatty acids
- 30 April 2003
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 217 (2), 125-127
- https://doi.org/10.1007/s00217-003-0720-5