Open AccessTHE EFFECT OF DIFFERENT SIZED QUINOA BRAN FLOUR USAGE ON THE PHYSICAL, SENSORY AND TEXTURAL PROPERTIES OF BISCUITS
Author(s) -
Hakan Erinç
Publication year - 2020
Publication title -
gıda
Language(s) - Turkish
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20098
Subject(s) - food science , mathematics , chemistry