Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality
Crossref DOI link: https://doi.org/10.1007/s11694-022-01423-0
Published Online: 2022-05-08
Published Print: 2022-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tuna Ağirbaş, Halide Ezgi
Yavuz-Düzgün, Merve http://orcid.org/0000-0002-1263-9253
Özçelik, Beraat
Text and Data Mining valid from 2022-05-08
Version of Record valid from 2022-05-08
Article History
Received: 19 January 2021
Accepted: 17 April 2022
First Online: 8 May 2022