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The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
SERIN, Seher, SAYAR, SedatVolume:
37
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.05516
Date:
July, 2016
File:
PDF, 837 KB
english, 2016