cake quality

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1

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

Bozdogan, Neslihan;Kumcuoglu, Seher;Tavman, Sebnem;

2019 Journal of food science and technology DOI: 10.1007/s13197-018-3... 207 views

2

Production of crispy bread snacks containing chicken meat and chicken meat powder.

Cakmak, Hulya;Altinel, Burak;Kumcuoglu, Seher;Kisla, Duygu;Tavman, Sebnem;

Anais da Academia Brasileira de Ciencias DOI: S0001-37652016000602... 290 views

3

hİdrokolloİdlerİn ve keÇİboynuzu ununun hamurun reolojİk Özellİklerİ ve kekİn kalİtesİne olan etkİsİ

;Gülüm Sumnu;Serpil Sahin;Eda Berk

2018 chirality 165 views

Related Journals

Journal of food science and technology

ISSN: 0022-1155 697 views

Anais da Academia Brasileira de Ciencias

ISSN: 1678-2690 551 views

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gluten-free cake batter rheology quinoa rheology