Total Phenolic Content Antioxidant Capacity and Sensory Analysis of Cake enriched with Hibiscus sabdariffa Raisin and Dietary Fiber Optimization Responce Surface Methodology | AVESİS

Erzincan Binali Yıldırım Üniversitesi Akademik Veri Yönetim Sistemi

Total Phenolic Content Antioxidant Capacity and Sensory Analysis of Cake enriched with Hibiscus sabdariffa Raisin and Dietary Fiber Optimization Responce Surface Methodology

Atıf İçin Kopyala

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014

Yayın Türü: Bildiri
Basıldığı Şehir: İstanbul
Basıldığı Ülke: Türkiye
Erzincan Binali Yıldırım Üniversitesi Adresli: Evet