Mixolab Thermomechanical Characteristics of Different Gluten-free Bread Formulations with Rice Flour, Corn Starch or Potato Starch

BAŞMAN A., CİHAN A.

8th International Symposium on Recent Advances in Food Analysis, 7 - 10 November 2017, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Hacettepe University Affiliated: Yes