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

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BERK E., ŞÜMNÜ S. G., ŞAHİN S.

GIDA / THE JOURNAL OF FOOD, vol.42, pp.754-762, 2017 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 42
• Publication Date: 2017
• Doi Number: 10.15237/gida.gd17079
• Journal Name: GIDA / THE JOURNAL OF FOOD
• Page Numbers: pp.754-762
• Middle East Technical University Affiliated: Yes