Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals

UÇAR B., Alsaiqali A., ÖZER M. S.

International Conference on Raw Materials to processed Foods, Antalya, Turkey, 11 - 13 April 2018, vol.1, no.1, pp.75

  • Publication Type: Conference Paper / Full Text
  • Volume: 1
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.75
  • Çukurova University Affiliated: Yes