The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products
Crossref DOI link: https://doi.org/10.1007/s11694-021-00961-3
Published Online: 2021-05-27
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aĝirbaş, Halide Ezgi Tuna
Yavuz-Düzgün, Merve http://orcid.org/0000-0002-1263-9253
Özçelik, Beraat
Text and Data Mining valid from 2021-05-27
Version of Record valid from 2021-05-27
Article History
Received: 25 August 2020
Accepted: 17 May 2021
First Online: 27 May 2021