2016•Unpublished venueRequires access

Study of the effect of replacing wheat flour with oatmeal flour on physicochemical and sensory characteristics of olive cake.

Zahra Zare, Lehat Yousif M. Noori, M Fahim Danesh

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Key concepts: Food science, Wheat flour, Sensory system, Chemistry, Mathematics, Biology, Neuroscience

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Study of the effect of replacing wheat flour with oatmeal flour on physicochemical and sensory characteristics of olive cake. — Research Paper | ScholarLens