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

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Copy For Citation

GÜL H., Ödeş N.

International Journal of Agriculture Forestry and Life Sciences, vol.3, no.2, pp.311-319, 2019 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 3 Issue: 2
• Publication Date: 2019
• Journal Name: International Journal of Agriculture Forestry and Life Sciences
• Journal Indexes: Index Copernicus
• Page Numbers: pp.311-319
• Süleyman Demirel University Affiliated: Yes