Predicting the cookie quality of flours by using Mixolab®

Öztürk Muti, Serpil

dc.contributor.authors	Ozturk, S., Kahraman, K., Tıftık, B., Koksel, H.
dc.date.accessioned	2020-03-06T08:33:25Z
dc.date.available	2020-03-06T08:33:25Z
dc.date.issued	2008
dc.identifier.citation	Ozturk, S., Kahraman, K., Tıftık, B., Koksel, H. (2008). Predicting the cookie quality of flours by using Mixolab®. European Food Research and Technology, 227, 1554-1549
dc.identifier.uri	https://doi.org/10.1007/s00217-008-0879-x
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67519
dc.title	Predicting the cookie quality of flours by using Mixolab®
dc.identifier.volume	227
dc.identifier.startpage	1549
dc.identifier.endpage	1554
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/s00217-008-0879-x
dc.contributor.author	Öztürk Muti, Serpil