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Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition Pub Date : 2023-02-02 DOI:10.1186/s43014-022-00120-1
Esra Kahraman, O. Dağlıoğlu, I. Yilmaz
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引用次数: 4
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添加豇豆粉的传统Kırklareli肉丸的理化和感官特性
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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