Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

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Copy For Citation

Alsaiqali A., DİZLEK H., ÖZER M. S.

Research square, 2022 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Publication Date: 2022
• Doi Number: 10.21203/rs.3.rs-1497734/v1
• Journal Name: Research square
• Çukurova University Affiliated: Yes