Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough

Yavuz Z., Törnük F., Durak M. Z.

European Food Science and Engineering, vol.2, no.1, pp.7-12, 2021 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 2 Issue: 1
• Publication Date: 2021
• Journal Name: European Food Science and Engineering
• Journal Indexes: Asos İndeks
• Page Numbers: pp.7-12
• Yıldız Technical University Affiliated: Yes