Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

Öztürk Muti, Serpil

dc.contributor.authors	Kahraman, K., Sakıyan, O., Ozturk, S., Koksel, H., Sumnu, G., Dubat, A.
dc.date.accessioned	2020-03-06T08:33:23Z
dc.date.available	2020-03-06T08:33:23Z
dc.date.issued	2008
dc.identifier.citation	Kahraman, K., Sakıyan, O., Ozturk, S., Koksel, H., Sumnu, G., Dubat, A. (2008). Utilization of Mixolab® to predict the suitability of flours in terms of cake quality. European Food Research and Technology, 227, 570-565
dc.identifier.uri	https://doi.org/10.1007/s00217-007-0757-y
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67518
dc.title	Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
dc.identifier.volume	227
dc.identifier.startpage	565
dc.identifier.endpage	570
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	European Food Research and Technology
dc.identifier.doi	10.1007/s00217-007-0757-y
dc.contributor.author	Öztürk Muti, Serpil