Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours

CERTEL M., ALTINDAĞ G.

International Foods Congress, İzmir, Turkey, 26 - 29 May 2011, pp.681, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.681
  • Akdeniz University Affiliated: Yes