Open AccessEffect of Pregelatinization on Physical, Sensory and Textural Properties of Cakes Produced with Wheat or Corn Starches
Author(s) -
Hüseyin Boz
Publication year - 2018
Publication title -
akademik gıda dergisi/akademik gıda
Language(s) - English
Resource type - Journals
eISSN - 2148-015X
pISSN - 1304-7582
DOI - 10.24323/akademik-gida.449816
Subject(s) - physics , food science , chemistry