Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality

Öztürk Muti, Serpil

dc.contributor.authors	Ozturk, S., Ozboy-Ozbas, O., Cavıdoglu, I. Koksel, H.
dc.date.accessioned	2020-03-06T08:33:27Z
dc.date.available	2020-03-06T08:33:27Z
dc.date.issued	2009
dc.identifier.citation	Ozturk, S., Ozboy-Ozbas, O., Cavıdoglu, I. Koksel, H. (2009). Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality. Journal of Food Lipids, 16, 313-297
dc.identifier.uri	https://doi.org/10.1111/j.1745-4522.2009.01148.x
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67528
dc.title	Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality
dc.identifier.volume	16
dc.identifier.startpage	297
dc.identifier.endpage	313
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	Journal of Food Lipids
dc.identifier.doi	10.1111/j.1745-4522.2009.01148.x
dc.contributor.author	Öztürk Muti, Serpil