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The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker

✍ Scribed by Yılmaz, Neşe; Tuncel, Necati Barış; Kocabıyık, Habib

Book ID: 125342107
Publisher: Springer
Year: 2014
Tongue: English
Weight: 314 KB
Volume: 239
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-014-2217-9

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