Investigation of the Effect of Different Amounts of Water and Cooking Processes on the Cooking Time of Turkish Homemade Pasta Erişte

ÇALIŞKAN KOÇ G., DİRİM S. N., AKDOĞAN A.

2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 October 2013 - 26 May 2012

  • Publication Type: Conference Paper / Summary Text
  • Uşak University Affiliated: Yes