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Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey
by Seda OĞUR
Journal of Food and Nutrition Research. 2014, 2(12), 985-992. DOI: 10.12691/jfnr-2-12-20
Pub. Date: November 28, 2014Views: 29522Downloads: 25171
amino acid bread crumb hardness enrichment tench
Abstract Full Text PDF (166 KB) Full Text HTML Full Text ePUB (133 KB)
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