Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven
Crossref DOI link: https://doi.org/10.1007/s13197-015-2101-z
Published Online: 2015-11-12
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ozkahraman, Betul Canan
Sumnu, Gulum
Sahin, Serpil
Text and Data Mining valid from 2015-11-12