UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE

ALİFAKI Ö., ŞAKIYAN DEMİRKOL Ö., KUTLU N.

15th International Cereal and Bread Congress, 18 - 21 Nisan 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • Ankara Üniversitesi Adresli: Evet