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Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties

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dc.contributor.authorErtop, MH
dc.contributor.authorHayta, M
dc.date.accessioned2023-04-18T02:40:39Z
dc.date.available2023-04-18T02:40:39Z
dc.date.issued2018.01.01
dc.identifier.doi10.3136/fstr.24.697
dc.identifier.eissn1881-3984
dc.identifier.endpage706
dc.identifier.issn1344-6606
dc.identifier.issue4
dc.identifier.startpage697
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000444362500014&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/9911
dc.identifier.volume24
dc.identifier.wosWOS:000444362500014
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCH
dc.titleOptimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWose30fe759-2219-4815-9881-d00005544283
relation.isPublicationOfWos.latestForDiscoverye30fe759-2219-4815-9881-d00005544283

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