Open AccessThe effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations
Author(s) -
Dilek Dülger Altıner,
Şeyma Hallaç
Publication year - 2020
Publication title -
international journal of agriculture, environment and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2602-246X
pISSN - 2618-5946
DOI - 10.31015/jaefs.2020.4.3
Subject(s) - food science , chemistry , wheat flour , soy flour , dietary fiber