Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle
Crossref DOI link: https://doi.org/10.1007/s13197-014-1677-z
Published Online: 2014-12-14
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aktaş, Kübra
Bilgiçli, Nermin
Levent, Hacer
Text and Data Mining valid from 2014-12-14