Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
Crossref DOI link: https://doi.org/10.1007/s13197-017-2976-y
Published Online: 2017-12-02
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aydogdu, Ayca
Sumnu, Gulum
Sahin, Serpil
License valid from 2017-12-02