Effects of brewer’s spent grain on the quality and dietary fiber content of cookies

Öztürk Muti, Serpil

dc.contributor.authors	OZTURK, S., OZBOY, O., CAVIDOGLU, I. KOKSEL, H
dc.date.accessioned	2020-03-06T08:32:44Z
dc.date.available	2020-03-06T08:32:44Z
dc.date.issued	2002
dc.identifier.citation	OZTURK, S., OZBOY, O., CAVIDOGLU, I. KOKSEL, H (2002). Effects of brewer’s spent grain on the quality and dietary fiber content of cookies. J. Inst. Brewing, 108, 27-23
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67380
dc.title	Effects of brewer’s spent grain on the quality and dietary fiber content of cookies
dc.identifier.volume	108
dc.identifier.startpage	23
dc.identifier.endpage	27
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	J. Inst. Brewing
dc.identifier.wos	SAU
dc.contributor.author	Öztürk Muti, Serpil