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

Ertop, MHHayta, M2023-04-182023-04-182018.01.011344-6606https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000444362500014&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/9911Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant PropertiesArticle10.3136/fstr.24.697WOS:0004443625000146977062441881-3984