Research Article
Open Access
Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology
1Bozok Üniversitesi, Boğazlıyan Meslek Yüksekokulu, Gıda İşleme Bölümü
2The University of Süleyman Demirel, Faculty of Engineering, Department of Food Engineering
✉ Corresponding author: Fatma Hayıt · fatma.hayit@bozok.edu.tr
Proceedings Ist International Symposium on Innovative Approaches in Scientific Studies
Volume 2 Pages 81–81 Year 2018
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