Open AccessEvaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours
Author(s) -
Hacer Levent,
Nermin Bilgiçli
Publication year - 2012
Publication title -
international journal of food science and nutrition engineering
Language(s) - English
Resource type - Journals
eISSN - 2166-5168
pISSN - 2166-5192
DOI - 10.5923/j.food.20120205.04
Subject(s) - food science , chemistry , wheat flour