Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 9, pages 2800–2803, November 2003
How to Cite
HAYTA, M., ALPASLAN, M. and CAKMAKLI, U. (2003), Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur. Journal of Food Science, 68: 2800–2803. doi: 10.1111/j.1365-2621.2003.tb05808.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20010280 Submitted 5/29/01, Revised 9/21/02, Accepted 10/16/03
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