Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes
Alifakı, Yaşar Özlem, Şakıyan, Özge, İşci, AslıLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03647-3
Date:
February, 2019
File:
PDF, 737 KB
english, 2019