Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
Meryem Göksel Saraç, Tuğba Dedebaş, Emre Hastaoğlu, Ebuzer Arslan
Topics & Concepts
Food scienceMathematicsChemistryFood composition and propertiesMeat and Animal Product QualitySensory Analysis and Statistical Methods