INCORPORATION OF OAT FLOUR SOURDOUGH ON BISCUIT FORMULATION TO REDUCE THE FAT CONTENT OF BISCUIT

ÖZÜLKÜ G.

2nd INTERNATIONAL EUROPEAN CONFERENCE ON INTERDISCIPLINARY SCIENTIFIC RESEARCHES, 4 - 05 July 2020, vol.2, (Full Text)

• Publication Type: Conference Paper / Full Text
• Volume: 2
• Yıldız Technical University Affiliated: Yes