Open AccessTHE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH
Author(s) -
Mehmet Murat Karaoğlu,
Gül Seda REİS,
Kamil GERÇEKASLAN
Publication year - 2022
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21123
Subject(s) - food science , rheology , wheat flour , absorption of water , softening , chemistry , fermentation , materials science , composite material