Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi

Nebahat İnyayla; Nezahat Olcay; Mustafa Kürşat Demir

doi:10.18016/ksutarimdoga.vi.1763764

TR EN

Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi

Öz

Yer bademi, yüksek besin değeri ve sağlık üzerindeki olumlu etkileri nedeniyle dikkat çeken tarımsal bir üründür. Son yıllarda trend olan beslenme tiplerinde sıklıkla yer almaya başlayan yer bademinin endüstriyel gıda formülasyonlarında kullanımını artırmak, toplumsal sağlığa ve ekonomik kalkınmaya katkı sağlayacaktır. Bu çalışmada yer bademi ununun kek formülasyonlarında şeker ve shortening yerine ikamesinin ürünün fiziksel, kimyasal ve fonksiyonel özellikleri üzerindeki etkileri değerlendirilmiştir. Yer bademi unu kullanımı, kek hamurlarının pH ve ağırlığını artırmıştır. Özgül ağırlık değerleri ise shortening ikamesi ile değişim göstermezken, şeker ikamesi ile artmıştır. Yer bademi unu ikamesi, keklerin kabuk renk değerlerinde belirgin değişimlere yol açmazken, iç dokularına ait a* ve b* renk değerlerini önemli şekilde artırıcı etkide bulunmuştur. İkame oranı arttıkça keklerin hacmi ve elastikiyeti azalmış, sıkılık değerleri artmıştır. Bununla birlikte, yer bademi unu ikamesi keklerin toplam fenolik madde içeriği ve antioksidan aktivitesini anlamlı düzeyde yükseltmiştir. Yer bademinin, shorteningin en fazla %30’unun ve şekerin en fazla %40’ının yerine ikame edilmesi durumunda, ürünün kabul edilebilir fiziksel özelliklerini koruduğu belirlenmiştir. Artan fonksiyonel gıda talebi bağlamında, yer bademinin hem besinsel değeri artırma potansiyeli hem de endüstriyel uygulamalara uygunluğu dikkate alınarak gelecekteki çalışmalar için umut vadettiği sonucuna varılmıştır.

Anahtar Kelimeler

Effect of Using Tiger Nut (Cyperus esculentus L.) Flour as a Sugar and Shortening Substitute on Cake Quality

Abstract

Tiger nuts are agricultural products that attract attention due to their high nutritional value and positive health effects. Increasing the use of tiger nut, which has become a frequent feature of recent dietary trends, in industrial food formulations will contribute to public health and economic development. This study evaluated the effects of substituting tiger nut flour for sugar and shortening in cake formulations on the product's physical, chemical, and functional properties. The use of tiger nut flour increased the pH and weight of cake doughs. Specific gravity values remained unchanged with the shortening substitution, but increased with the sugar substitution. While tiger nut flour substitution did not cause significant changes in the color values of the cake crusts, it significantly increased the a* and b* color values of the crumbs. As the substitution ratio increased, cake volume and elasticity decreased, while firmness values increased. However, the substitution of tiger nut flour significantly increased the total phenolic content and antioxidant activity of the cakes. It was determined that replacing up to 30% of shortening and up to 40% of sugar with tiger nut resulted in products with acceptable physical properties. In the context of increasing demand for functional foods, tiger nuts were identified as promising for future studies, given their potential to enhance nutritional value and suitability for industrial applications.

Keywords

Proje Numarası

1919B012204406

Kaynakça

AACC. (1990). American Association of Cereal Chemists, Approved Methods of the AACC. St. Paul, MN: AACC. Adebowale, A. A., Kareem, S. T., Sobukola, O. P., Adebisi, M. A., Obadina, A. O., Kajihausa, O. E., Adegunwa, M.O., Sanni, L.O., & Keith, T. (2017). Mineral and Antinutrient Content of High Quality Cassava‐Tigernut Composite Flour Extruded Snack. Journal of Food Processing and Preservation, 41(5), e13125. https://doi.org/10.1111/jfpp.13125
Aguilar, N., Albanell, E., Miñarro, B., Guamis, B., & Capellas, M. (2015a). Effect of Tiger Nut-Derived Products in Gluten-Free Batter and Bread. Food Science and Technology International, 21(5), 323-331. https://doi.org/10.1177/1082013214535615
Aguilar, N., Albanell, E., Minarro, B., & Capellas, M. (2015b). Chickpea and Tiger Nut Flours as Alternatives to Emulsifier and Shortening in Gluten-Free Bread. LWT-Food Science and Technology, 62(1), 225-232. https://doi.org/10.1016/j.lwt.2014.12.045
Ahmed, Z. S., & Hussein, A. M. (2014). Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredient in Gluten-Free Biscuit. Polish Journal of Food and Nutrition Sciences, 64(1), 27-33.
Alp, H. (2006). Yağsız Süt Tozu ve Soya Ürünleri ile Zenginleştirilmiş Kek Özelliklerine Transglutaminaz Enziminin Etkisi Üzerine Bir Araştırma (Tez no 183119). [Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
Alpaslan, M., & Hayta, M. (2006). Keten Tohumu, Soya ve Mısır Unlarının Unlu Mamullerin Tekstürel ve Duyusal Özellikleri Üzerine Etkileri. Gıda Kalitesi Dergisi, 29(6), 617-627.
Ayaşan, T., Sucu, E., Ulger, İ., İnci, H., Hızlı, H., & İnan, S. (2021). İn Vitro Gaz Üretim Tekniği Kullanılarak Yer bademi (Cyperus esculentus) Çeşitlerinin Besin Değerinin Saptanması. Journal of the Institute of Science and Technology, 11(2), 1653-1663.
Aydın, N. (2012). Keçiboynuzu Unu İlavesinin Bisküvinin Bazı Kalite Kriterlerine Etkisi (Tez no 325781). [Yüksek Lisans Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp

Baker, B. A., Davıs, E. A., & Gordon, J. (1990). The Influence of Sugar and Emulsifier Type During Microwave and Conventional Heating of a Lean Formula Cake Batter. Cereal Chemistry. 67(5), 451-457.
Bayılmaz, S. (2022). Yağ ve Şeker İkamesi Olarak Yer Bademi (Cyperus Esculentus L.) Unu Kullanımının Bisküvi Kalitesine Etkisi (Tez no 730121). [Yüksek Lisans Tezi, Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
Benavides, A. B., Ulcuango, M., Yépez, L., & Tenea, G. N. (2016). Assessment of the in vitro Bioactive Properties of Lactic Acid Bacteria Isolated from Native Ecological Niches of Ecuador. Revista Argentina de Microbiologia, 48(3), 236-244. https://doi.org/10.1016/j.ram.2016.05.003
Birnbaum, H. (1978). Surfactants and Shortenings in Cake Making. The Bakers Digest. 2, 28-38. Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Chinma, C. E., Abu, J. O., & Abubakar, Y. A. (2010). Effect of Tigernut (Cyperus esculentus) Flour Addition on the Quality of Wheat‐Based Cake. International Journal of Food Science & Technology, 45(8), 1746-1752. https://doi.org/10.1111/j.1365-2621.2010.02334.x
Chinma, C. E., James, S., Imam, H., Ocheme, O. B., Anuonye, J. C., & Yakubu, C. M. (2011). Physicochemical and Sensory Property, and in-vitro Digestibility of Biscuit made from Blends of Tiger nut (Cyerus esculentus) and Pigeon Pea (Cajus cajan). Nigerian Journal of Nutritional Sciences, 32(1), 55-62.
Dada, M. A., Bello, F. A., Omobulejo, F. O., & Olukunle, F. E. (2023). Nutritional Quality and Physicochemical Properties of Biscuit From Composite Flour of Wheat, African Yam Bean and Tigernut. Heliyon, 9(11), e22477. De Vries, F. T. (1991). Chufa (Cyperus esculentus, Cyperaceae). Economic Botany, 45, 27-37. https://doi.org/10.1007/BF02860047
Dizlek, H., Özer, M. S., & Gül, H. (2008). Keklerin Yapısal Özelliklerinin Belirlenmesinde Kullanılan Ölçütler. Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21-23 Mayıs, ss. 21-23.
Djikeng, F. T., Djikeng, C. F. T., Womeni, H. M., Ndefo, D. K. K., Pougoué, A. A. N., Tambo, S. T., & Esatbeyoglu, T. (2022). Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus). Applied Food Research, 2(2), 100124. https://doi.org/ 10.1016/j.afres.2022.100124
Düzgüneş, O., Kesici, T., Kavuncu, O., & Gürbüz, F. (1987). Araştırma ve deneme metotları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, 295 sy.
Ebeler, S. E., & Walker, C. E. (1984). Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High-Ratio White Layer Cakes. Journal of Food Science. 49, 380-383, 388. https://doi.org/10.1111/j.1365-2621.1984.tb12427.x
Eke-Ejiofor, J., & Deedam, J. N. (2015). Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries. Journal of Food Research, 4(5), 172.
Ezeh, O., Gordon, M. H., & Niranjan, K. (2014). Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico‐chemical properties. European journal of lipid science and technology, 116(7), 783-794.
FAO. (2002). Human Vitamin and Mineral Requirements (Recommended Dietary Intakes): Report of a Joint Food and Agricultural Organization, World Health Organization and United Nations University.
Francis, F. J. (1998). Food analysis, colour analysis. In S. S. Nielsen (Eds.), An Aspen Publishers, Maryland, Gaithersnurg, 599-612 sy.
Gökçe, G. (2023). Yer Bademi Posası Katkılı Erişte Yapma Olanaklarının Araştırılması (Tez no 781618). [Yüksek Lisans Tezi, Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi, Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
Gökçe, C., Bozkurt, H., & Maskan, M. (2023). The Use of Carob Flour and Stevia as Sugar Substitutes in Sponge Cake: Optimization for Reducing Sugar and Wheat Flour in Cake Formulation. International Journal of Gastronomy and Food Science, 32, 100732. https://doi.org/10.1016/j.ijgfs.2023.100732
Haug, W., & Lantzsch, H. J. (1983). Sensitive Method for the Rapid Determination of Phytate in Cereals and Cereal Products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426. https://doi.org/10.1002/ jsfa.2740341217
Hernández-Olivas, E., Asensio-Grau, A., Calvo-Lerma, J., García-Hernández, J., Heredia, A., & Andrés, A. (2022). Content and Bioaccessibility of Bioactive Compounds with Potential Benefits for Macular Health in Tiger Nut Products. Food Bioscience, 49, 101879. https://doi.org/10.1016/j.fbio.2022.101879
Ijarotimi, O. S., Yinusa, M. A., Adegbembo, P. A., & Adeniyi, M. D. (2018). Chemical Compositions, Functional Properties, Antioxidative Activities, and Glycaemic Indices of Raw and Fermented Tigernut Tubers (Cyperus esculentus Lativum) Flour. Journal of Food Biochemistry, 42(5), e12591. https://doi.org/10.1111/jfbc.12591
Ijarotimi, O. S., Oluwajuyitan, T. D., & Ogunmola, G. T. (2019). Nutritional, Functional and Sensory Properties of Gluten-Free Composite Flour Produced from Plantain (Musa AAB), Tigernut Tubers (Cyperus esculentus) and Defatted Soybean Cake (Glycine max). Croatian Journal of Food Science and Technology, 11(1), 1131-1251. https://doi.org/10.17508/CJFST.2019.11.1.16
Jyotsna, R., Sai Manohar, R., Indrani, D., & Venkateswara Rao, G. (2007). Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
Kamda, A. G. S., Changam, H. M., Ntsama, I. S. B., Mbassi, G. M., Razinkou, A., Nyangono, C., Ponka, R., BIH ACHU M., & Fokou, E. (2025). Effect of Pretreatment Methods on the Sensory and Nutritional Properties of a Yoghurt-Like Product Made from Tiger Nuts (Cyperus esculentus L.). DOI:10.20944/preprints202502.0976.v1
Kaur, R., & Kaur, M. (2018). Microstructural, Physicochemical, Antioxidant, Textural and Quality Characteristics of Wheat Muffins as Influenced by Partial Replacement with Ground Flaxseed. LWT, 91, 278-285. https://doi.org/10.1016/j.lwt.2018.01.059
Kehinde Oke, E., Ayodele Idowu, M., Omobolaji Okanlawon, K., Aderoju Adeola, A., & Omowumi Olorode, O. (2024). Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology. Journal of Culinary Science & Technology, 22(3), 547-573. https://doi.org/10.1080/15428052.2022.2067802
Mert, B., & Demirkesen, I. (2016). Reducing Saturated Fat with Oleogel/Shortening Blends in a Baked Product. Food Chemistry, 199, 809-816. https://doi.org/10.1016/j.foodchem.2015.12.087
Mitchell, W. A., & Martin, C. O. (1986). Chufa (Cyperus esculentus): Section 7.4. 1. US Army Corps of Engineers Wildlife Resources Management Manual, Technical Report EL-86-22. US Army Corps Eng. Waterways Exp. Stn., Vicksburg, Miss.
Nina, G. C., Goncharov, A., Batishcheva, N., Vlasov, S., Okuskhanova, E., CÃsarovÃ, M., Hleba, L., Ukeyima, M., Ogori A. F., Shariati, M. A. (2019). Proximate, Mineral and Functional Properties of Tiger Nut Flour Extracted from Different Tiger Nuts Cultivars. Journal of Microbiology, Biotechnology and Food Sciences, 9(3), 653-656. https://doi.org/10.15414/jmbfs.2019/20.9.3.653-656
Ocloo, F. C., Okyere, A. A., & Asare, I. K. (2014). Physicochemical, Functional and Pasting Properties of Flour Produced from Gamma Irradiated Tiger Nut (Cyperus esculentus L.). Radiation Physics and Chemistry, 103, 9-15. https://doi.org/10.1016/j.radphyschem.2014.05.010
Oladele, A. K., Adebowale, J. O., & Bamidele, O. P. (2017). Phenolic Profile and Antioxidant Activity of Brown and Yellow Varieties of Tigernut (Cyperus esculentus L.). Nigerian Food Journal, 35(1), 51-59.
Oladunjoye, A. O., & Alade, A. E. (2024). The Addition of Tiger Nut By-Product Improved the Physical, Nutritional and Safety Quality of Gluten-Free Cookies. Food Chemistry Advances, 4, 100626. https://doi.org/10.1016/ j.focha.2024.100626
Olatunde, S., Adebowale, A., & Ajiboye, S. (2024). Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends. SSRN, 4910734.
Olcay, N., Aslan, M., Demir, M. K., & Ertaş, N. (2021). Development of a Functional Cake Formulation with Purple Carrot Powder Dried by Different Methods. Food and Health, 7(4), 242-250.
Onuoha, N. O., Ogbusua, N. O., Okorie, A. N., & Ejike, C. E. (2017). Tigernut (Cyperus esculentus L.) “Milk” as a Potent “Nutri-Drink” for the Prevention of Acetaminophen-Induced Hepatotoxicity in a Murine Model. Journal of Intercultural Ethnopharmacology, 6(3), 290. 10.5455/jice.20170603094811
Onyibe, P. N., Edo, G. I., Nwosu, L. C., & Ozgor, E. (2021). Effects of Vernonia Amygdalina Fractionate on Glutathione Reductase and Glutathione-S-Transferase on Alloxan Induced Diabetes Wistar Rat. Biocatalysis and Agricultural Biotechnology, 36, 102118. https://doi.org/10.1016/j.bcab.2021.102118
Othman, L., Sleiman, A., & Abdel-Massih, R. M. (2019). Antimicrobial Activity of Polyphenols and Alkaloids in Middle Eastern Plants. Frontiers in Microbiology, 10, 911. https://doi.org/10.3389/fmicb.2019.00911
Oyedara, O. O., Rufai, A. B., Okunlola, G. O., & Adeyemi, F. M. (2022). Nutritional and Endophytic Composition of Edible Tubers of Tiger Nut (Cyperus esculentus L.). Biologicals, 15(4), 4603.
Özcan, M. M., Ghafoor, K., Al Juhaimi, F., Uslu, N., Babiker, E. E., & Ahmed, I. A. M. (2021). Influence of Germination on Bioactive Properties, Phytochemicals and Mineral Contents of Tigernut (Cyperus esculentus L.) Tuber and Oils. Journal of Food Measurement and Characterization, 15(4), 3580-3589. https://doi.org/10.1007/s11694-021-00929-3
Roselló-Soto, E., Poojary, M. M., Barba, F. J., Lorenzo, J. M., Mañes, J., & Moltó, J. C. (2018). Tiger Nut and Its By-Products Valorization: From Extraction of Oil and Valuable Compounds to Development of New Healthy Products. Innovative Food Science & Emerging Technologies, 45, 306-312. https://doi.org/10.1016/ j.ifset.2017.11.016
Sánchez‐Zapata, E., Fernández‐López, J., & Angel Pérez‐Alvarez, J. (2012). Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Comprehensive Reviews in Food Science and Food Safety, 11(4), 366-377. https://doi.org/10.1111/j.1541-4337.2012.00190.x
Schakel, S. F., Buzzard, I. M., & Gebhardt, S. E. (1997). Procedures for Estimating Nutrient Values for Food Composition Databases. Journal of Food Composition and Analysis, 10(2), 102-114. https://doi.org/10.1006/jfca.1997.0527
Tanrıseven, Y. (2023). Yer Bademi Katkılı Bisküvi Yapma Olanaklarının Araştırılması (Tez no 783768). [Yüksek Lisans Tezi, Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi, Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi. https://tez.yok.gov.tr/ UlusalTezMerkezi/tezSorguSonucYeni.jsp
Valero-Vello, M., Peris-Martínez, C., García-Medina, J. J., Sanz-González, S. M., Ramírez, A. I., Fernández-Albarral, J. A., Galarreta-Mira, D., Zanón-Moreno, V., Casaroli-Marano, R. P., & Pinazo-Duran, M. D. (2021). Searching for the Antioxidant, Anti-Inflammatory, and Neuroprotective Potential of Natural Food and Nutritional Supplements for Ocular Health in the Mediterranean Population. Foods, 10(6), 1231. https://doi.org/10.3390/foods10061231
Vitali, D., Dragojević, I. V., & Šebečić, B. (2009). Effects of Incorporation of Integral Raw Materials and Dietary Fibre on the Selected Nutritional and Functional Properties of Biscuits. Food Chemistry, 114(4), 1462-1469. https://doi.org/10.1016/j.foodchem.2008.11.032
Wagner, K. H., Derkits, S., Herr, M., Schuh, W., & Elmadfa, I. (2002). Antioxidative Potential of Melanoidins Isolated from a Roasted Glucose–Glycine Model. Food Chemistry, 78(3), 375-382. https://doi.org/10.1016/S0308-8146(02)00200-5
Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient Functionality in Batter Type Cake Making. Trends in Food Science & Technology, 30(1), 6-15. https://doi.org/10.1016/j.tifs.2013.01.001
Yeboah, S. O., Mitei, Y. C., Ngila, J. C., Wessjohann, L., & Schmidt, J. (2012). Compositional and Structural Studies of the Oils from Two Edible Seeds: Tiger Nut, Cyperus esculentum, and Asiato, Pachira insignis, from Ghana. Food Research International, 47(2), 259-266. https://doi.org/10.1016/j.foodres.2011.06.036
Zhang, Z. S., Jia, H. J., Li, X. D., Liu, Y. L., Wei, A. C., & Zhu, W. X. (2022). Effect of Drying Methods on the Quality of Tiger Nuts (Cyperus esculents L.) and Its Oil. LWT, 167, 113827. https://doi.org/10.1016/j.lwt.2022.113827
Zhou, J., Faubion, J. M., & Walker, C. E. (2011). Evaluation of Different Types of Fats for Use in High-Ratio Layer Cakes. LWT-Food Science and Technology, 44(8), 1802-1808. https://doi.org/10.1016/j.lwt.2011.03.013

Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Nebahat İnyayla
0009-0000-0571-0800
Türkiye

Nezahat Olcay ^*
0000-0003-3302-8969
Türkiye

Mustafa Kürşat Demir
0000-0002-4706-4170
Türkiye

Erken Görünüm Tarihi

27 Şubat 2026

Yayımlanma Tarihi

27 Şubat 2026

Gönderilme Tarihi

13 Ağustos 2025

Kabul Tarihi

14 Kasım 2025

Yayımlandığı Sayı

Yıl 2026 Sayı: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1763764

IZ

https://izlik.org/JA58TA59MC

Kaynak Göster

RIS / Bibtex

APA

İnyayla, N., Olcay, N., & Demir, M. K. (2026). Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, Advanced Online Publication, 941-954. https://doi.org/10.18016/ksutarimdoga.vi.1763764

Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi

Öz

Anahtar Kelimeler

Effect of Using Tiger Nut (Cyperus esculentus L.) Flour as a Sugar and Shortening Substitute on Cake Quality

Abstract

Keywords

Proje Numarası

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149