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Arpa Unu ve Çavdar Unu İlavesinin Buğday Unlarının Bazı Fiziksel, Kimyasal, Reolojik ve Ekmek Kalite Özellikleri Üzerine Etkisi
(Fen Bilimleri Enstitüsü, 2015)
The aim of this study was to investigate dough rheological properties and bread quality characteristics of wheat flour supplemented with hulless barley and rye flours at different ratios. Hulless barley and rye flours were ...