Effects of vital wheat gluten, ascorbic acid and datem on bread quality by using response surface methodology

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1995
Tapucu(Kayserilioğlu), Betül Şefika
Citation Formats
B. Ş. Tapucu(Kayserilioğlu), “Effects of vital wheat gluten, ascorbic acid and datem on bread quality by using response surface methodology,” Middle East Technical University, 1995.