EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGUR
NERMIN BILGIÇLIVolume:
33
Year:
2009
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4549.2008.00273.x
File:
PDF, 241 KB
english, 2009