The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes
Innovations in Food Science and Technology, 10 - 12 Mayıs 2017, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Ankara Üniversitesi Adresli: Evet