Development of olive oil based fat by interesterification and its utilization in cake-cookie production
KAÇAR DİLEK,SİVRİ ÖZAY DİLEK
proceeding (Uluslararası) | Yazar(lar): KAÇAR DİLEK,SİVRİ ÖZAY DİLEK | Dergi/Kurum: EuroFoodChem XV Food for the Future; the contribution of chemistry to improvement of food quality | Anahtar Kelimeler: olive oil, chemical interesterification, cake quality, cookie quality — Zonguldak Bülent Ecevit Üniversitesi (BEUN) Ü
proceeding (Uluslararası) | Yazar(lar): KAÇAR DİLEK,SİVRİ ÖZAY DİLEK | Dergi/Kurum: EuroFoodChem XV Food for the Future; the contribution of chemistry to improvement of food quality | Anahtar Kelimeler: olive oil, chemical interesterification, cake quality, cookie quality — Zonguldak Bülent Ecevit Üniversitesi (BEUN) Ü