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Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

Published Online: 2018-11-26

Published Print: 2019-03

Authors

Ateş, Gizem https://orcid.org/0000-0002-6220-5787
Elmacı, Yeşim https://orcid.org/0000-0001-7164-838X
Funding

Funding for this research was provided by:

Scientific Research Fund of Ege University (16-MUH-027)
License Information

Text and Data Mining valid from 2018-11-26
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Article History

Received: 18 April 2018

Accepted: 22 November 2018

First Online: 26 November 2018

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