Zeynep YAVUZ, Fatih TÖRNÜK, M. Zeki DURAK

Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough

Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough

European Food Science and Engineering

2021-Cilt: 2 - Sayı: 1

7-12

Oleaster flour, wheat flour, rheological, dietary fiber

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