The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou

YÜKSEL F., KAHRAMAN K.

International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017

  • Yayın Türü: Bildiri / Özet Bildiri
  • Abdullah Gül Üniversitesi Adresli: Evet