Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips-Reference-Cited by-同舟云学术

Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips

Published:2016-04 Issue: Volume:67 Page:89-98
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yuksel Ferhat,Kayacier Ahmed

Funder

Erciyes University

Turkish Scientific and Technological Research Council (TUBITAK)

Publisher

Elsevier BV

Subject

Food Science

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5. Production of fried wheat chips and determination of quality characteristics of the wheat chips;Cankurtaran,2008

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