Quality of cakes formulated with different legume flours and baked in different ovens

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Ozkahraman C., ŞÜMNÜ S. G., ŞAHİN S.

2nd Food structure and Functionality Forum symposium-From molecules to functionality, 28 Şubat - 02 Mart 2016

• Yayın Türü: Bildiri
• Orta Doğu Teknik Üniversitesi Adresli: Evet