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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Alsaiqali A., DİZLEK H., ÖZER M. S.

Research square, 2022 (Hakemli Dergi)

• Yayın Türü: Makale / Tam Makale
• Basım Tarihi: 2022
• Doi Numarası: 10.21203/rs.3.rs-1497734/v1
• Dergi Adı: Research square
• Çukurova Üniversitesi Adresli: Evet