Kavut, a traditional Turkish Cereal Product: Productionmethod and Some Chemical and Sensorial Properties


KARAOĞLU M. M., KOTANCILAR H. G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.41, pp.233-241, 2006 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 41
  • Publication Date: 2006
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.233-241
  • Ataturk University Affiliated: Yes