Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)

2018-04-01
Erinç, Hakan
Mert, Behiç
Tekin, Aziz
Citation Formats
H. Erinç, B. Mert, and A. Tekin, “Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır),” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/77465.