Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
Crossref DOI link: https://doi.org/10.1007/s11694-016-9396-y
Published Online: 2016-10-06
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yuksel, Ferhat
License valid from 2016-10-06
