Meyve lifi konsantresi ilavesinin hamurun reolojik özellikleri ve bisküvi kalitesine etkileri

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Özkaya B. (Executive)

Project Supported by Higher Education Institutions, BAP Research Project, 2008 - 2010

• Project Type: Project Supported by Higher Education Institutions
• Support Program: BAP Research Project
• Begin Date: January 2008
• End Date: January 2010

Project Abstract

Meyve lifi konsantresi ilavesinin hamurun reolojik özellikleri ve bisküvi kalitesine etkileri araştırıldı.