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 Mayıs 2017

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