Effect of Stale Bread Flours on Textural Properties of Bread

Meral Aktaş, Hacer; Bedir, Yeşim; Karaoğlu, Mehmet Murat

Bildiri Tam Metin Bildiri Uluslararası 208

Effect of Stale Bread Flours on Textural Properties of Bread

Hacer Meral Aktaş, Yeşim Bedir, Mehmet Murat Karaoğlu

The International Symposium on Food Rheology and Texture ss. 37–43 · İstanbul · 19.10.0208–21.10.2018 · 19.10.0208

Atıf için künye

Meral Aktaş, H., Bedir, Y., & Karaoğlu, M. M. (208). Effect of Stale Bread Flours on Textural Properties of Bread. The International Symposium on Food Rheology and Texture, İstanbul (ss. 37–43).

BibTeX

@inproceedings{meralaktas208-273295,
  author = {Meral Aktaş, Hacer and Bedir, Yeşim and Karaoğlu, Mehmet Murat},
  title = {Effect of Stale Bread Flours on Textural Properties of Bread},
  booktitle = {The International Symposium on Food Rheology and Texture},
  address = {İstanbul},
  year = {208},
  pages = {37--43},
  url = {https://akademik.atauni.edu.tr/yayinlar/273295-effect-of-stale-bread-flours-on-textural-properties-of-bread}
}