The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality


KARADUMAN Y., AYDIN N., EMİRDAĞI H.

European Food Science and Engineering, vol.3, no.1, pp.26-35, 2022 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 3 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.55147/efse.1129925
  • Journal Name: European Food Science and Engineering
  • Journal Indexes: Other Indexes
  • Page Numbers: pp.26-35