SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)

Saved in:
Bibliographic Details
Published inCarpathian Journal of Food Science and Technology pp. 27 - 39
Format Journal Article
LanguageEnglish
Published 01.05.2025
Online AccessGet full text
ISSN2066-6845
2066-6845
DOI10.34302/crpjfst/2025.17.1.3

Cover

More Information
ISSN:2066-6845
2066-6845
DOI:10.34302/crpjfst/2025.17.1.3