Dilek DÜLGER ALTINER, Şeyma HALLAÇ

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

International Journal of Agriculture Environment and Food Sciences

2020-Cilt: 4 - Sayı: 4

406-417

Pasta, Carob Flour, soy flour, Total Dietary Fiber, Functional Food

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