RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE


ÖZÜLKÜ G.

1st International Conference on Food Technology and Nutrition, 15 - 17 May 2019, vol.2, pp.8-14

  • Publication Type: Conference Paper / Full Text
  • Volume: 2
  • Page Numbers: pp.8-14
  • Yıldız Technical University Affiliated: Yes