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Use of cellulose-enriched wheat bran fibers as fat mimetic in cookies: its effects on dough rheology and cookie quality
Date
2010-11-21
Author
Mert, Behiç
ERİNÇ, HAKAN
TEKİN, AZİZ
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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URI
https://hdl.handle.net/11511/117675
Conference Name
8th Euro Fed Lipid Congress
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Department of Food Engineering, Conference / Seminar
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B. Mert, H. ERİNÇ, and A. TEKİN, “Use of cellulose-enriched wheat bran fibers as fat mimetic in cookies: its effects on dough rheology and cookie quality,” presented at the 8th Euro Fed Lipid Congress, Munich, Almanya, 2010, Accessed: 00, 2025. [Online]. Available: https://hdl.handle.net/11511/117675.
