Şeyma HALLAÇ,
Dilek DÜLGER ALTINER
EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
International Journal of Food Engineering Research
2017-Cilt: 3 - Sayı: 1
23-31
Bakery products,
,
carob flour,
,
soy flour,
,
food additives
95
80