Optimization of Gluten-Free Bread Formulation by using Response Surface Methodology.

GÜL H., HAYIT F.

International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017

  • Yayın Türü: Bildiri / Özet Bildiri
  • Yozgat Bozok Üniversitesi Adresli: Evet