The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)
The physical and chemical properties and compressibility after 24 and 48 hours of the bread samples belong to five different bakery in İzmir which use different manufacturing technology were investigated.
| Format: | Article |
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| Language: | English |
| Published: |
Association of Food Technology, Turkey
2015-02-01
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| Series: | Gıda |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/gidader/issue/6797/91454?publisher=gidadernegi |