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

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