Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties

ÖZCAN YASEMİN,ÖZDEMİR ORHAN NECLA,EROĞLU ZEYNEP,YILMAZ MERVE SILANUR

Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties

YAYIN ID:

10089675

KAPSAM AD:

Uluslararası

HAKEM TUR AD:

Hakemli

ENDEKS:

SCI

MAKALE ADI:

Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties

YAZAR ADI:

ÖZCAN YASEMİN,ÖZDEMİR ORHAN NECLA,EROĞLU ZEYNEP,YILMAZ MERVE SILANUR

DERGI ADI:

JOURNAL OF FOOD SCIENCE

YAYIN DILI ADI:

İngilizce

AY:

YIL:

2025

CILT:

SAYI:

ILK SAYFA:

SON SAYFA:

ISSN:

0022-1147

ERISIM TURU AD:

Basılı

ALAN BILGISI:

Mühendislik Temel Alanı>Gıda Bilimleri ve Mühendisliği>Yağ Teknolojisi>bakery products, Camelina sativa, fat reduction, quality properties, reformulation

YAZAR ID:

9282406

GUNCELLEME TARIHI:

2026-01-10 22:37:21

MAKALE TURU AD:

Özgün Makale

ERISIM LINKI: