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Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
Yuksel, FerhatVolume:
11
Language:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-016-9396-y
Date:
March, 2017
File:
PDF, 1.86 MB
english, 2017