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, (Full Text)

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