Utilization of apricot kernel flour as fat replacer in cookies

Öztürk Muti, Serpil

dc.contributor.authors	Seker, I.T., Ozboy-Ozbas, O., Gokbulut, I., Ozturk, S., Koksel, H.
dc.date.accessioned	2020-03-06T08:32:36Z
dc.date.available	2020-03-06T08:32:36Z
dc.date.issued	2010
dc.identifier.citation	Seker, I.T., Ozboy-Ozbas, O., Gokbulut, I., Ozturk, S., Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34, 26-15
dc.identifier.uri	https://doi.org/10.1111/j.1745-4549.2008.00258.x
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67323
dc.title	Utilization of apricot kernel flour as fat replacer in cookies
dc.identifier.volume	34
dc.identifier.startpage	15
dc.identifier.endpage	26
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	Journal of Food Processing and Preservation
dc.identifier.doi	10.1111/j.1745-4549.2008.00258.x
dc.contributor.author	Öztürk Muti, Serpil