Hülya GÜL, Nahide ÖDEŞ

Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase

Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase

International Journal of Agriculture Forestry and Life Sciences

2019-Cilt: 3 - Sayı: 2

311-319

: Bread, dough, D/R dough inflation system, glucose oxidase, grape seed, rheology, Kieffer

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