Investigation of Pore Size Distribution and Some Physical Properties of Different Formulated Microwave Baked Cakes by Image Analysis
The 2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Ankara Üniversitesi Adresli: Evet