Büyük, Fatih <br/><br/>
Effects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey.  [electronic resource] 

 -  Journal of food science and technology  Mar 2020 
 - 1032-1040 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-019-04136-3  doi