A study on the rheological properties of gluten-free rice cake batters containing tiger nut flour, chestnut flour and different types of gums
6. International Congress on Food Technology, 18 - 19 Mart 2017, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Hacettepe Üniversitesi Adresli: Evet