EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY


BERK E., ŞÜMNÜ S. G. , ŞAHİN S.

GIDA / THE JOURNAL OF FOOD, vol.42, pp.754-762, 2017 (Other Refereed National Journals)

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2017
  • Doi Number: 10.15237/gida.gd17079
  • Title of Journal : GIDA / THE JOURNAL OF FOOD
  • Page Numbers: pp.754-762