著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
TURKSOY Secil and ÖZKAYA Berrin,Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality,Food Science and Technology Research,1344-6606,公益社団法人 日本食品科学工学会,2011,17,6,545-553,https://cir.nii.ac.jp/crid/1390282679434501760,https://doi.org/10.3136/fstr.17.545