Siyez, tam buğday ve beyaz buğday unları ile üretilen muffin keklerin kalite karakteristiklerinin karşılaştırılması

Autor: Işık, Fatma, Özgören, Ezgi, Sola, Yağmur

Publikováno v: Volume: 28, Issue: 7 1051-1061
Pamukkale University Journal of Engineering Sciences
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

In this study, the chemical, physical and sensory properties of muffin cakes produced with 100% white wheat flour (WWF), 100% whole grain einkorn flour (EF), a 50/50 blend of whole grain einkorn flour/whole grain wheat flour (E-WGWF), and 100% whole

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::925667c5b18be6be1ca43825fa5b7106
https://doi.org/10.5505/pajes.2022.49107