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

Date

2016-03-02

Author

Özkahraman, Canan
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/72896

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Quality of cakes formulated with different legume flours and baked in different ovens Ozkahraman, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-03-02)
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Citation Formats

C. Özkahraman, S. G. Şümnü, and S. Şahin, “Quality of cakes formulated with different legumes flours and baked in different ovens,” 2016, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72896.