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

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

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

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

Publication Type: Conference Paper / Summary Text
Ankara University Affiliated: Yes