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

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