WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2021 Article 1. Yazar
Physico-chemical and sensory properties of chips produced using different lupin (<i>Lupinus albus</i> L.) flour formulations and cooking methods
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 56, s. 2780-2788
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ISSN 0950-5423
WoS
YÖKSİS Eşleşti
2021 Article 4. Yazar
Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (<i>Lupinus albus</i> L.) flour formulations
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Cilt 45
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ISSN 0145-8892