Open AccessPINE CONE AS AN ALTERNATIVE DIETARY FIBER SOURCE AND ITS EFFECT ON CAKE AND COOKIE QUALITY
Author(s) -
Elif Kartal,
Serpil Öztürk
Publication year - 2016
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd16016
Subject(s) - quality (philosophy) , dietary fiber , fiber , cone (formal languages) , food science , conifer cone , environmental science , agricultural engineering , chemistry , biology , materials science , mathematics , engineering , botany , composite material , physics , algorithm , quantum mechanics
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