Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase


GÜL H. , Ödeş N.

International Journal of Agriculture Forestry and Life Sciences, vol.3, no.2, pp.311-319, 2019 (Refereed Journals of Other Institutions)

  • Publication Type: Article / Article
  • Volume: 3 Issue: 2
  • Publication Date: 2019
  • Title of Journal : International Journal of Agriculture Forestry and Life Sciences
  • Page Numbers: pp.311-319