Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch
2nd Congress on Food Structure Design (FSD 2016), 26 - 28 Ekim 2016, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Kütahya Sağlık Bilimleri Üniversitesi Adresli: Hayır