Opening book details…
About this Agricultural and Biological Sciences article
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 by SERIN, Seher; SAYAR, Sedat is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- SERIN, Seher; SAYAR, Sedat
- Publisher
- SciELO; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos; Campinas SP: Sociedade Brasileira de Ciência e Tecnologia de Alimentos; FapUNIFESP (SciELO) (ISSN 0101-2061)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)