Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders
Crossref DOI link: https://doi.org/10.1007/s11694-020-00540-y
Published Online: 2020-07-11
Published Print: 2020-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Çalışkan Koç, Gülşah http://orcid.org/0000-0002-6542-3093
Tekgül, Yeliz
Çoban, Songül
Text and Data Mining valid from 2020-07-11
Version of Record valid from 2020-07-11
Article History
Received: 20 December 2019
Accepted: 26 June 2020
First Online: 11 July 2020