Open AccessBUĞDAY UNU YERİNE PATATES UNU İKAMESİNİN KAPKEKLERİN FİZİKSEL KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ
Author(s) -
Kâmil Emre Gerçekaslan,
Hüseyin Boz
Publication year - 2020
Publication title -
gıda
Language(s) - Uncategorized
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20018
Subject(s) - food science , wheat flour , whole wheat , volume (thermodynamics) , chemistry , mathematics , potato starch , moisture , physics , organic chemistry , quantum mechanics , starch