Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)

ÖZÜLKÜ G., SİVRİ ÖZAY D.

International Food Technologist (IFT), Chicago, United States Of America, 16 July 2016, pp.15, (Full Text)

• Publication Type: Conference Paper / Full Text
• City: Chicago
• Country: United States Of America
• Page Numbers: pp.15
• Yıldız Technical University Affiliated: Yes