IMPROVEMENT OF THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS CONTAINING VARIOUS CONCENTRATIONS OF GRAPE SEED FLOUR BY USING GLUCOSE OXIDASE


GÜL H. , Nayır N.

2. International Conference on "Agriculture, Forestry & Life Sciences", Prague, Czech Republic, 18 - 20 April 2019, pp.37

  • Publication Type: Conference Paper / Full Text
  • City: Prague
  • Country: Czech Republic
  • Page Numbers: pp.37