The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes

ALİFAKİ Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.

Innovations in Food Science and Technology, 10 - 12 May 2017

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