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