Araştırma Makalesi
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Yıl 2022, Cilt: 5 Sayı: 4, 392 - 400, 01.10.2022

Ali Cingöz Tarık Yörükoğlu

https://doi.org/10.47115/bsagriculture.1141895

Öz

Kaynakça

  • Angioloni A, Collar C. 2011. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT-Food Sci Tech, 44(3): 747-758.
  • AOAC. 2000. AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture. ISBN-10: 093558467-6.
  • Apostol L, Popa M, Mustatea G. 2015. Cannabis sativa L partially skimmed flour as source of bio-compounds in the bakery industry. Romanian Biotechnol Let, 20(5): 10-15.
  • Arendt EK, 0’Brien CM, Gormle TR, Gallagher E. 2002. Development of gluten-free cereal products. Res Repos UCD, 2002: 65-72.
  • Awolu OO. 2017. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour. Heliyon, 3(2): e00240. DOI: 10.1016/j.heliyon.2017.e00240.
  • Blandino M, Locatelli M, Gazzola A, Coïsson JD, Giacosa S, Travaglia F, Bordiga M, Reyneri A, Rolle LA. 2015. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making. J Cereal Sci, 65: 48-56.
  • Bojňanská T, Vollmannová A, Musilová J. 2020. Milk thistle flour effect on dough rheological properties. Potravinarstvo Slovak J Food Sci, 14: 788-797. DOI: 10.5219/1365.
  • Bojňanská T, Musilová J, Vollmannová A. 2021. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods, 10(5): 1087. DOI: 10.3390/foods10051087.
  • Bonet A, Rosell CM, Caballero PA, Gómez M, Pérez-Munuera IL. 2006. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular lel. Food Chem, 99: 408-415.
  • Brites LTGF, Ortolan F, Silva DW, Bueno FR, Rocha T, Chang, YK, Steel CJ. 2019. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds. Food Sci Tech, 39(2): 458-466. DOI: 10.1590/fst.30416.
  • Cappelli A, Bettaccini L, Cini E. 2020. The kneading process: A systematic review of the effects on doug. Trends Food Sci Techn, 104: 91–101. DOI: 10.1016/j.tifs.2020.08.008.
  • Codină GG, Istrate AM, Gontariu I, Mironeasa S. 2019. Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features. Foods, 8(8): 333. DOI: 10.3390/foods8080333.
  • Dabija A, Codină GG, Fradinho P. 2017. Effect of yellow pea flour addition on wheat flour dough and bread quality. Romanian Biotechnol Let, 22(5): 10.
  • Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I. 2020. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Res Int, 129: 108839. DOI: 10.1016/j.foodres.2019.108839.
  • Duta DE, Culetu A. 2015. Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. J Food Eng, 162: 1-8. DOI: 10.1016/j.jfoodeng.2015.04.002.
  • Elkhalifa AEO, El-Tinay AH. 2002. Effect of cysteine on bakery products from wheat–sorghum blends. Food Chem, 77(2): 133-137. DOI: 10.1016/S0308-8146(00)00325-3.
  • El-Sohaimy SA, Brennan M, Darwish AMG, Brenna C. 2020. Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Ann Agri Sci, 65(1): 28-34. DOI: 10.1016/j.aoas.2020.05.005.
  • Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten free breads. J Food Eng, 56(2–3): 153-161. DOI: 10.1016/S0260-8774(02)00244-3.
  • Geater CW, Fehr WR. 2000. Association of total sugar content with other seed traits of diverse soybean cultivars. Crop Sci, 40: 1555-1558. DOI: 10.2135/cropsci2000.4061552x.
  • Hadnadev TD, Torbica AH, Hadnadev M. 2011. Rheological properties of wheat flour substitutes/alternati crops assessed by Mixolab. Procedia Food Sci, 1: 328-334.
  • Han HM, Koh BK. 2011. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. J Sci Food Agri, 91: 2495-2499.
  • Ho H, Sievenpiper JL, Zurbau A, Mejia B, Jovanovski E, Au-Yeung F, Jenkins AL, Vuksan V. 2016. A systematic review and meta-analysis of randomized controlled trials of the effect of barley β-glucan on LDL-C, non-HDL-C and apoB for cardiovascular disease risk reduction. European J Clin Nutri, 70: 1239-1245.
  • Huang W, Li L, Wang F, Wan J, Tilley M, Ren C. 2010. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chem, 121: 934-939.
  • Kahraman K, Sakıyan Ö, Özturk S, Koksel H, Sumnu G, Dubat A. 2008. Utilization of Mixolab to predict the suitability of flours in terms of cake quality. Eur Food Res Tech, 227: 565-570.
  • Liu T, Hou GG, Cardin M, Marquart L, Dubat A. 2017. Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution. LWT, 77: 1-7.
  • Maktouf S, Jeddou KB, Moulis C, Hajji H, Remaud-Simeon M, Ellouz-Ghorbel R. 2016. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix. J Food Sci Tech, 53(4): 2061-2066.
  • Manano J, Ogwok P, Byarugaba-Bazirake GW, Mugampoza E. 2021. Rheological, baking and sensory characteristics of bread from wheat-cassava composite dough. J Food Res, 10(5): 18-25. DOI: 10.5539/jfr.v10n5p18.
  • Martínez-Villaluenga C, Peñas E. 2017. Health benefits of oat: Current evidence and molecular mechanisms. Current Opin Food Sci, 14: 26-31. DOI: 10.1016/j.cofs.2017.01.004.
  • Mironeasa S, Codină GG. 2017. The Mixolab rheological properties and dough microstructure of defatted mustard seed-wheat composite flours: the mixolab rheological properties and dough microstructure. J Food Proces Preserv, 41(5): e13130. DOI: 10.1111/jfpp.13130.
  • Mironeasa S, Codină GG, Mironeasa C. 2012. the effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. J Texture StuD, 43: 40-48.
  • Mironeasa S, Codină GG. 2019. Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours. Foods, 8(12): 626. DOI: 10.3390/foods8120626.
  • Moreira R, Chenlo F, Torres MD, Prieto DM. 2012. Technological assessment of chestnut flour doughs regarding to doughs from other commercial flours and formulations. Food Bioprocess Tech, 5(6): 2301-2310. DOI: 10.1007/s11947-011-0524-8.
  • Moreira R, Chenlo F, Torres MD, Prieto DM. 2010. Influence of the particle size on the rheological behaviour of chestnut flour doughs. J Food Eng, 100: 270-277.
  • Moza J, Gujral HS. 2017. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions. Food Chem, 218: 137-143. DOI: 10.1016/j.foodchem.2016.09.034.
  • Moza J, Gujral HS. 2018. Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. J Cereal Sci, 79: 383-389. DOI: 10.1016/j.jcs.2017.11.003.
  • Oprea OB, Apostol L, Bungau S, Cioca G, Samuel AD, Badea M, Gaceu L. 2018. Researches on the chemical composition and the rheological properties of wheat and grape epicarp flour mixes. REV CHIM (Bucharest), 69(1): 70-75.
  • Papaefstathiou E, Agapiou A, Giannopoulos S, Kokkinofta R. 2018. Nutritional characterization of carobs and traditional carob products. Food Sci Nutri, 6(8): 2151-2161. DOI: 10.1002/fsn3.776.
  • Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A. 2020. Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour. Foods, 9(11): 1586. DOI: 10.3390/foods9111586.
  • Rodriguez-Sandoval E, Sandoval G, Cortes-Rodríguez M. 2012. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour. Brazilian J Chem Eng, 29(3): 503-510.
  • Rosell CM, Collar C, Haros M. 2007. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the mixolab. Food Hydrocolloids, 21(3): 452-462.
  • Sabanis D, Tzia C. 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food Bioproces Tech, 2(1): 68-79. DOI: 10.1007/s11947-007-0037-7.
  • Sabovics M, Straumite E, Galoburda R. 2011. Assessment of the rheologİcal properties of flour using the mixolab. URL: https://llufb.llu.lv/conference/foodbalt/2011/FOODBALT-Proceedings-2011-33-38.pdf (access date: May 18, 2022).
  • Şahin M, Aydoğan S, Gocmen A. 2014. Ekmeklik buğday kalite değerlendirmesinde miksolab cihazının kullanımı. Tarla Bitk Merkez Araş Enst Derg, 23(1): 7-13.
  • Sharma B, Gujral HS, Solah V. 2017. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility. Food Chem, 231: 156-164.
  • Shukri R, Alavi S, Dogan H, Shi YC. 2021. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate Polymers, 253: 117259. DOI: 10.1016/j.carbpol.2020.117259.
  • Stoenescu G, Ionescu VS, Banu I. 2011. Rheological properties of the wheat flour supplemented with different additis. Annals Unirsity of Dunarea de Jos of Galati, 35(icle VI): 54.
  • Svec I, Hruskova M. 2015. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT - Food Sci Tech, 60(1): 623-629. DOI: 10.1016/j.lwt.2014.07.034.
  • Zhang Y, Ruan C, Cheng Z, Zhou Y, Liang J. 2019. Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus. J Food Sci Tech, 56(8): 3921-3929. DOI: 10.1007/s13197-019-03859-7.

Determination of Rheological Properties of Alternative Flour Substituted Doughs

Yıl 2022, Cilt: 5 Sayı: 4, 392 - 400, 01.10.2022

Ali Cingöz Tarık Yörükoğlu

https://doi.org/10.47115/bsagriculture.1141895

Öz

All over the world, healthy foods, functional foods, diet foods and many similar terms are on the agenda. Consumers are offered different types of foods for a healthy diet. To this end, studies to improve the functional properties of bread have gained momentum. One of the ways to improve the functional properties of bread is to use flours with more functional properties than wheat flour. However, the effects of the added flours on the rheology of the dough are also different. The aim of this study is to determine the effects of flours (buckwheat (10-30%), carob (3, 6, 9, and 12), chickpea (10-50%), oat (10-50%), and barley (10-50%)) in different proportions added to bread flour on the rheological properties of the dough. The Mixolab® (Chopin) instrument was used to determine the rheological properties. A standard protocol for flour analysis was used for the analysis of bread flour and other flour mixtures. Various rheological and other dough properties were determined, such as water holding capacity, development time, stability, amylase activity, and degree of flour retrogradation. Using the obtained Mixolab® curve, C1 values for water retention and stability, C2 values for protein quality, C3 values for starch gelatinization, C4 values for amylase activity, and C5 values for degree of starch degradation were measured. C1 changed between 1.05 and 1.16 Nm, C2 between 0.33 and 0.58 Nm, C3 between 1.22 and 2.13 Nm, C4 between 0.96 and 1.98 Nm, and C5 between 0.95 and 2.81 Nm depending on the flour ratio and type used. As a result of the tests, it was determined that the most suitable flour for bread flour profile is 30% barley flour, 20% oat flour, 9% carob flour and 20% buckwheat flour, separately for each added flour.

Anahtar Kelimeler

Buckwheat Carob Chickpea flour Functional food Rheology

Kaynakça

  • Angioloni A, Collar C. 2011. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT-Food Sci Tech, 44(3): 747-758.
  • AOAC. 2000. AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture. ISBN-10: 093558467-6.
  • Apostol L, Popa M, Mustatea G. 2015. Cannabis sativa L partially skimmed flour as source of bio-compounds in the bakery industry. Romanian Biotechnol Let, 20(5): 10-15.
  • Arendt EK, 0’Brien CM, Gormle TR, Gallagher E. 2002. Development of gluten-free cereal products. Res Repos UCD, 2002: 65-72.
  • Awolu OO. 2017. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour. Heliyon, 3(2): e00240. DOI: 10.1016/j.heliyon.2017.e00240.
  • Blandino M, Locatelli M, Gazzola A, Coïsson JD, Giacosa S, Travaglia F, Bordiga M, Reyneri A, Rolle LA. 2015. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making. J Cereal Sci, 65: 48-56.
  • Bojňanská T, Vollmannová A, Musilová J. 2020. Milk thistle flour effect on dough rheological properties. Potravinarstvo Slovak J Food Sci, 14: 788-797. DOI: 10.5219/1365.
  • Bojňanská T, Musilová J, Vollmannová A. 2021. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods, 10(5): 1087. DOI: 10.3390/foods10051087.
  • Bonet A, Rosell CM, Caballero PA, Gómez M, Pérez-Munuera IL. 2006. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular lel. Food Chem, 99: 408-415.
  • Brites LTGF, Ortolan F, Silva DW, Bueno FR, Rocha T, Chang, YK, Steel CJ. 2019. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds. Food Sci Tech, 39(2): 458-466. DOI: 10.1590/fst.30416.
  • Cappelli A, Bettaccini L, Cini E. 2020. The kneading process: A systematic review of the effects on doug. Trends Food Sci Techn, 104: 91–101. DOI: 10.1016/j.tifs.2020.08.008.
  • Codină GG, Istrate AM, Gontariu I, Mironeasa S. 2019. Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features. Foods, 8(8): 333. DOI: 10.3390/foods8080333.
  • Dabija A, Codină GG, Fradinho P. 2017. Effect of yellow pea flour addition on wheat flour dough and bread quality. Romanian Biotechnol Let, 22(5): 10.
  • Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I. 2020. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Res Int, 129: 108839. DOI: 10.1016/j.foodres.2019.108839.
  • Duta DE, Culetu A. 2015. Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. J Food Eng, 162: 1-8. DOI: 10.1016/j.jfoodeng.2015.04.002.
  • Elkhalifa AEO, El-Tinay AH. 2002. Effect of cysteine on bakery products from wheat–sorghum blends. Food Chem, 77(2): 133-137. DOI: 10.1016/S0308-8146(00)00325-3.
  • El-Sohaimy SA, Brennan M, Darwish AMG, Brenna C. 2020. Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Ann Agri Sci, 65(1): 28-34. DOI: 10.1016/j.aoas.2020.05.005.
  • Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten free breads. J Food Eng, 56(2–3): 153-161. DOI: 10.1016/S0260-8774(02)00244-3.
  • Geater CW, Fehr WR. 2000. Association of total sugar content with other seed traits of diverse soybean cultivars. Crop Sci, 40: 1555-1558. DOI: 10.2135/cropsci2000.4061552x.
  • Hadnadev TD, Torbica AH, Hadnadev M. 2011. Rheological properties of wheat flour substitutes/alternati crops assessed by Mixolab. Procedia Food Sci, 1: 328-334.
  • Han HM, Koh BK. 2011. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. J Sci Food Agri, 91: 2495-2499.
  • Ho H, Sievenpiper JL, Zurbau A, Mejia B, Jovanovski E, Au-Yeung F, Jenkins AL, Vuksan V. 2016. A systematic review and meta-analysis of randomized controlled trials of the effect of barley β-glucan on LDL-C, non-HDL-C and apoB for cardiovascular disease risk reduction. European J Clin Nutri, 70: 1239-1245.
  • Huang W, Li L, Wang F, Wan J, Tilley M, Ren C. 2010. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chem, 121: 934-939.
  • Kahraman K, Sakıyan Ö, Özturk S, Koksel H, Sumnu G, Dubat A. 2008. Utilization of Mixolab to predict the suitability of flours in terms of cake quality. Eur Food Res Tech, 227: 565-570.
  • Liu T, Hou GG, Cardin M, Marquart L, Dubat A. 2017. Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution. LWT, 77: 1-7.
  • Maktouf S, Jeddou KB, Moulis C, Hajji H, Remaud-Simeon M, Ellouz-Ghorbel R. 2016. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix. J Food Sci Tech, 53(4): 2061-2066.
  • Manano J, Ogwok P, Byarugaba-Bazirake GW, Mugampoza E. 2021. Rheological, baking and sensory characteristics of bread from wheat-cassava composite dough. J Food Res, 10(5): 18-25. DOI: 10.5539/jfr.v10n5p18.
  • Martínez-Villaluenga C, Peñas E. 2017. Health benefits of oat: Current evidence and molecular mechanisms. Current Opin Food Sci, 14: 26-31. DOI: 10.1016/j.cofs.2017.01.004.
  • Mironeasa S, Codină GG. 2017. The Mixolab rheological properties and dough microstructure of defatted mustard seed-wheat composite flours: the mixolab rheological properties and dough microstructure. J Food Proces Preserv, 41(5): e13130. DOI: 10.1111/jfpp.13130.
  • Mironeasa S, Codină GG, Mironeasa C. 2012. the effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. J Texture StuD, 43: 40-48.
  • Mironeasa S, Codină GG. 2019. Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours. Foods, 8(12): 626. DOI: 10.3390/foods8120626.
  • Moreira R, Chenlo F, Torres MD, Prieto DM. 2012. Technological assessment of chestnut flour doughs regarding to doughs from other commercial flours and formulations. Food Bioprocess Tech, 5(6): 2301-2310. DOI: 10.1007/s11947-011-0524-8.
  • Moreira R, Chenlo F, Torres MD, Prieto DM. 2010. Influence of the particle size on the rheological behaviour of chestnut flour doughs. J Food Eng, 100: 270-277.
  • Moza J, Gujral HS. 2017. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions. Food Chem, 218: 137-143. DOI: 10.1016/j.foodchem.2016.09.034.
  • Moza J, Gujral HS. 2018. Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. J Cereal Sci, 79: 383-389. DOI: 10.1016/j.jcs.2017.11.003.
  • Oprea OB, Apostol L, Bungau S, Cioca G, Samuel AD, Badea M, Gaceu L. 2018. Researches on the chemical composition and the rheological properties of wheat and grape epicarp flour mixes. REV CHIM (Bucharest), 69(1): 70-75.
  • Papaefstathiou E, Agapiou A, Giannopoulos S, Kokkinofta R. 2018. Nutritional characterization of carobs and traditional carob products. Food Sci Nutri, 6(8): 2151-2161. DOI: 10.1002/fsn3.776.
  • Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A. 2020. Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour. Foods, 9(11): 1586. DOI: 10.3390/foods9111586.
  • Rodriguez-Sandoval E, Sandoval G, Cortes-Rodríguez M. 2012. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour. Brazilian J Chem Eng, 29(3): 503-510.
  • Rosell CM, Collar C, Haros M. 2007. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the mixolab. Food Hydrocolloids, 21(3): 452-462.
  • Sabanis D, Tzia C. 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food Bioproces Tech, 2(1): 68-79. DOI: 10.1007/s11947-007-0037-7.
  • Sabovics M, Straumite E, Galoburda R. 2011. Assessment of the rheologİcal properties of flour using the mixolab. URL: https://llufb.llu.lv/conference/foodbalt/2011/FOODBALT-Proceedings-2011-33-38.pdf (access date: May 18, 2022).
  • Şahin M, Aydoğan S, Gocmen A. 2014. Ekmeklik buğday kalite değerlendirmesinde miksolab cihazının kullanımı. Tarla Bitk Merkez Araş Enst Derg, 23(1): 7-13.
  • Sharma B, Gujral HS, Solah V. 2017. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility. Food Chem, 231: 156-164.
  • Shukri R, Alavi S, Dogan H, Shi YC. 2021. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate Polymers, 253: 117259. DOI: 10.1016/j.carbpol.2020.117259.
  • Stoenescu G, Ionescu VS, Banu I. 2011. Rheological properties of the wheat flour supplemented with different additis. Annals Unirsity of Dunarea de Jos of Galati, 35(icle VI): 54.
  • Svec I, Hruskova M. 2015. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT - Food Sci Tech, 60(1): 623-629. DOI: 10.1016/j.lwt.2014.07.034.
  • Zhang Y, Ruan C, Cheng Z, Zhou Y, Liang J. 2019. Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus. J Food Sci Tech, 56(8): 3921-3929. DOI: 10.1007/s13197-019-03859-7.
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Ali Cingöz 0000-0003-0958-2679

Tarık Yörükoğlu 0000-0001-8507-708X

Yayımlanma Tarihi 1 Ekim 2022
Gönderilme Tarihi 7 Temmuz 2022
Kabul Tarihi 19 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 5 Sayı: 4

Kaynak Göster

APA Cingöz, A., & Yörükoğlu, T. (2022). Determination of Rheological Properties of Alternative Flour Substituted Doughs. Black Sea Journal of Agriculture, 5(4), 392-400. https://doi.org/10.47115/bsagriculture.1141895
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