Optimization of Gluten- Free Semolina Dessert (Revani) Formulation Including Different Flours: Response Surface Methodology.
| Autor: | KAVRUT, Enes1 eneskavrut.gm@hotmail.com, YURT, Bayram2 |
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| Zdroj: | Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi. Mar2024, Vol. 14 Issue 1, p244-256. 13p. |
| Databáze: | Academic Search Ultimate |
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